Condensed Vegan Cheese Soup
Use this dairy-free condensed cheddar soup as a 1:1 substitute for classic Campbell’s cheddar soup! Eat it on its own as a creamy soup, or use it to add a rich cheesy flavor to all your favorite casseroles, soups, stews, and sauces. It’s easy to make in your Vitamix with simple ingredients. You can even freeze it for later! It's naturally dairy-free, vegan, gluten-free, and absolutely delicious.
Ingredients
- 2.5 cups water
- 1/3 cup dry red lentils
- 1/3 cup raw cashews
- 2 Tbsp nutritional yeast
- 2 Tbsp mellow white miso paste
- 1 tsp sea salt
- 1 1/4 cup vegan shredded cheddar packed
- 1 1/2 Tbsp yellow mustard
Instructions
Step 1: Simmer the ingredients
- Add the water, red lentils, cashews, nutritional yeast, miso paste, and sea salt to a medium saucepan and stir. Turn the heat to high, cover the pot, and bring the mixture to a boil* (see notes).
- When the mixture begins boiling, turn the heat to low and let simmer (covered) for about 10 minutes.
Step 2: Blend the soup
- Carefully transfer the mixture to your Vitamix or another high-powered and heat-safe blender and add the vegan cheese and mustard.
- Blend until smooth and creamy, stopping to scrape the sides as needed.
Step 3: Jar the soup
- To store, immediately pour the mixture into four 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
*Be careful when boiling the mixture because it will boil up fast and can boil over if you’re not careful. Keep a very close eye on it as soon as you see it begin to bubble! Then, when it starts to bubble to the top, it’s ready.
How to Freeze Vegan Cheddar Soup Substitute
- You can freeze this soup for up to 8 weeks, but we suggest using 12-oz. jars if you’re freezing them, leaving 1 1/2 - 2 inches at the top for the soup to expand without breaking the jar. That’s super important when you’re freezing things in glass like this.
- Let the soup cool completely in the fridge before transferring it to the freezer. Let the soup thaw completely before using and use within 3 days of thawing.
Nutrition
Serving: 1jarCalories: 293kcalCarbohydrates: 18gProtein: 17gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 8gSodium: 1003mgFiber: 4gSugar: 1g
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