Description
This Vegan Zuppa Toscana is a dairy-free take on the classic Italian soup, featuring creamy cashew cream, hearty potatoes, and flavorful vegan sausage. It’s a comforting and satisfying soup that’s perfect for a cozy meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 cup water
- 4 small russet potatoes, thinly sliced
- 3 cups chopped kale, stems removed
- 1 (14-ounce) can vegan Italian-style sausage or 1 1/2 cups cooked vegan sausage, crumbled
For the Cashew Cream:
- 1/2 cup raw cashews, soaked
- 1 1/2 cups unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
Instructions
- Prepare the Soup: Heat olive oil in a large pot over medium heat. Sauté onion until soft. Add garlic, red pepper flakes, and oregano. Cook for 1 minute. Add potatoes, broth, and water. Simmer until potatoes are tender.
- Make the Cashew Cream: Blend soaked cashews, almond milk, nutritional yeast, lemon juice, salt, and pepper until smooth.
- Finish the Soup: Stir cashew cream into the pot. Add kale and vegan sausage. Simmer until kale wilts and sausage is heated through.
- Adjust Seasoning: Taste and adjust salt and pepper before serving.
Notes
- If short on time, use 1 cup of full-fat canned coconut milk instead of cashew cream.
- Substitute baby spinach for kale for a milder flavor.
- Adjust spice levels by increasing or omitting red pepper flakes.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
