Vegan White Bean Pot Pie Soup
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 (Servings)
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Calories
615 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
Vegan
Vegan White Bean Pot Pie Soup
Description
The recipe starts by blending raw cashews with water to create a rich cashew cream alternative that thickens the soup, though light coconut milk can substitute. Vegan butter is melted to cook diced onions until translucent and fragrant, then garlic, gluten-free flour, salt, and pepper are added to create a roux base. Vegetable broth is gradually whisked in, forming a creamy, lightly thickened soup.
Frozen mixed vegetables including corn, green beans, peas, and carrots, along with drained white beans, are stirred into the broth and simmered to meld flavors. Biscuit dough is prepared and baked on top to give the comforting feel of pot pie but in a hearty soup version. The plant-based ingredients provide a creamy texture and satisfying vegan comfort dish.
A note suggests soaking cashews for easier blending if using a lower-powered blender. A cashew-free option is replacing cashew cream with canned light coconut milk. The soup adapts gluten-free and dairy-free needs while providing a creamy and filling meal reminiscent of traditional pot pie soup.
Ingredients
CASHEW CREAM*
- 2/3 cup cashew nuts see notes for a cashew-free option, raw
- 1 cup water
SOUP
- 3 Tbsp vegan butter (we like Miyoko’s)
- 1 small yellow onion 1 small onion yields ~1 ½ cups or 225 g diced, diced
- 3 large cloves garlic minced
- 1/3 cup gluten-free flour blend or sub other gluten-free flour blend or all-purpose flour, MB 1:1 brand
- 1/2 tsp each salt plus more to taste, sea salt
- 1/2 tsp each black pepper plus more to taste, sea salt
- 2 ½ cups vegetable broth (or store-bought)
- 1 (16 oz.) bag mixed vegetables 1 bag yields ~3 ½ cups // corn, green beans, peas, and carrots // or sub fresh, frozen
- 2 (15 oz.) cans White beans we used cannellini // or sub ~3 cups homemade, drained
- 1 batch biscuit dough or sub store-bought biscuit dough, easy, vegan, gluten-free
Instructions
- To a high-speed blender*, add cashews and water. Blend on high until super smooth and creamy. Set aside. You can skip this step if you prefer to use a can of light coconut milk (see notes below).
- Heat a large Dutch oven over medium heat. Once hot, add the vegan butter and melt over medium heat. Add the onion and cook for 3-4 minutes, or until translucent and fragrant. Turn the heat to medium-low and add the garlic, flour, salt, and pepper. Stir to combine the onions and the flour, then slowly add the vegetable broth, whisking frequently to prevent clumps. Once combined, stir occasionally until the mixture is lightly simmering and has thickened, about 3-5 minutes.
- Add the cashew cream (or light coconut milk), frozen mixed veggies, and drained white beans. Stir to combine, then cover and let simmer on low heat for 10-15 minutes while you prepare the biscuit dough and preheat the oven to 400 degrees F (204 C). If the soup is too thick, add up to 1/2 cup (120 ml) water as needed to thin it out. Taste and adjust the broth as needed, adding more salt and pepper to taste, keeping in mind the biscuits will add a salty finish.
- When the biscuit dough is ready, scoop it out in ~2 Tbsp amounts (we used this scoop) and evenly distribute the dough over the top of the soup. You can do more well-formed “scoops” or simply use a spoon and do “drop” biscuits. Both methods work!
- Transfer the pot to the preheated oven and bake for 15-20 minutes (uncovered), or until a toothpick inserted into the center of the biscuits comes out clean.
- Remove from the oven, let cool for a few minutes, and enjoy!
- Best when fresh, though leftovers do keep in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. The texture of the biscuits changes and becomes less appetizing with freezing and to a lesser extent with refrigerating.
Notes
- Soaking cashews in hot water for 20 minutes before blending can ease creating a smooth cream if your blender is not high-powered.
- If cashews are not preferred, substitute the cashew cream with a 14 oz. can of light coconut milk for similar creaminess.
- This recipe was adapted from a gluten-free chicken pot pie soup, modified to be vegan and dairy-free.
- Nutrition information provided is an estimate calculated without optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 615 | 31% |
| Carbohydrates | 73.1g | 24% |
| Protein | 16.6g | 33% |
| Fat | 32.2g | 50% |
| Saturated Fat | 12.7g | 64% |
| Polyunsaturated Fat | 4.2g | 25% |
| Monounsaturated Fat | 10.9g | 55% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1124mg | 47% |
| Potassium | 688mg | 15% |
| Fiber | 12g | 48% |
| Sugar | 9.5g | 19% |
| Vitamin A | 1090IU | 22% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 201mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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