One Pot Vegan Creamy "Beef" Taco Soup
This one pot soup is creamy, a bit spicy, absolutely incredible and takes less than 30 minutes.
Servings: 6
Calories: 300kcal
Ingredients
- 1 Cup Raw cashews, soaked*
- 1 Tablespoon Olive oil
- 1 Pound(16oz) Vegan ground "beef", I used Beyond Beef
- 4 Cloves Garlic, chopped
- 1/2 a Sweet onion, diced
- 1/2 Cup Sweet or bell peppers, diced
- 1 teaspoon Lime juice
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 2 teaspoon Chili powder
- 1 Can(15oz) Crushed tomatoes
- 4 Cups Vegetable broth
- 1 Can(15oz) Corn, drained
- 1 Can(15oz) Black beans, drained
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- Salt and Pepper to taste
- Your favorite taco toppings
Instructions
- Once you have soaked your cashews and are ready to make the soup, heat the olive oil on medium high in a large soup pot.
- Add the vegan ground "beef" and break it up into chunks with a wooden spoon.
- Sauté for a minute to start to brown the "beef", then add the garlic, onion and peppers. As well as a pinch of salt and pepper.
- Continue to sauté, reducing the heat as needed until the "beef" is brown and the onions are translucent. About 5 minutes.
- Pour the lime juice into the pot, and use that to deglaze the pot and scrape any bits that are stuck to the bottom.
- Sprinkle in the cumin, smoked paprika and chili powder and stir them into the "beef".
- Pour in the crushed tomatoes and vegetable broth. Stir to combine.
- Add the corn, black beans and another pinch of salt and pepper. Stir to combine.
- Bring to a simmer, reduce heat to low and let simmer for 10 to 15 minutes, stirring occasionally.
- While the soup simmers, make a cashew cream. Drain the cashews you soaked and then add them to a blender. Pour the non-dairy milk and a pinch of salt into the blender as well.
- Blend on high, scraping down the sides as needed until the cashew cream is completely smooth.
- Once the soup has simmered for 10 to 15 minutes, pour the cashew cream you made into the pot and stir to combine everything.
- Taste and adjust seasonings, adding more salt, pepper or lime juice if needed.
- Serve with all your favorite taco toppings!
Video
Notes
*You want to soak the cashews in room temperature water for 6 hours to overnight. Or boil them for 15 to 20 minutes.
I recommend serving this soup with my Vegan Corn Salsa Drop Biscuits!
Nutrition
Calories: 300kcal | Carbohydrates: 15g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 661mg | Potassium: 225mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1172IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 2mg