Vegan Condensed Cream of Chicken Soup
Get ready to veganize all the cozy casseroles of your childhood with this remarkably simple recipe for vegan condensed cream of chicken soup! It's just 5 ingredients, takes 20 minutes, and the taste is amazing.
Ingredients
- 2.5 cups water
- 1/2 cup dry red lentils
- 1/3 cup raw cashews
- 3 Tbsp veggie bouillon powder
- 1/2 tsp sea salt
Instructions
- SIMMER: Add all the ingredients to a medium sauce pan and stir. Turn the heat to high, cover the pot, and bring the mixture to a boil. When the mixture begins boiling, turn the heat to low and let simmer (covered) for about 10 minutes.
- BLEND: Pour the mixture into your Vitamix or another high-powered blender and blend until smooth and creamy, stopping to scrape the sides as needed.
- To store: Immediately pour the mixture into three 8-oz mason jars and cover with the canning lids. Let them cool on the counter completely. When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn't already) and place in the fridge for future use in all your cozy soups, stews, and casseroles!
Video
Notes
- Accurate measurements are key to the best final texture in this recipe! If your soup looks too liquidy after blending, feel free to blend in 1-2 more Tbsp of cashews to thicken it up!
- It's also important to use a saucepan that holds at least double the volume. This is especially vital if you're doubling the recipe!
- Make sure you bring the ingredients to a full rolling boil on the stove before turning the heat to low and simmering. Keep a very close eye on it when it starts to bubble. From here, it will bubble up to the top fast and can bubble over if you're not watching it. When you see it start to do this, it's time to turn down the heat (but not before!).
Nutrition
Serving: 1(8-oz) jarCalories: 204kcalCarbohydrates: 26gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 715mgFiber: 4gSugar: 1g
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