Recipe By thedailygourmet
Published Nov 8th
Prep 15m Cook 20m Additional 10m Ready In 45m
Servings 4 servings Calories 340.5

Just because you choose a vegan diet, doesn’t mean food has to be bland. This soup cooks in an Instant Pot®, and is tasty even for those who have a normal diet.

Recipe Ingredients

  • 1 tablespoon olive oil
  • ⅓ cup chopped shallots
  • 5 cloves garlic, minced
  • 1 ½ cups vegetable broth
  • 3 ½ cups chopped potatoes
  • 1 ¾ cups cashew milk
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1/3 cup vegan French onion dip (such as Kite Hill®)
  • 2 ounces vegan soy cheddar cheese
  • 2 tablespoons minced fresh chives

Cooking Directions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until hot. Add shallots and garlic and saute for 1 minute. Pour in vegetable broth and add potatoes. Cancel Saute mode. Close and lock the lid.
  2. 2 Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Unlock and remove the lid.
  4. 4 Meanwhile, stir together cashew beverage and flour in a small microwave-safe bowl until no lumps remain. Microwave for 1 minute, stirring after 30 seconds. Stir into potato mixture. Use a potato masher to mash potatoes down to your preferred thickness. Season with salt and pepper.
  5. 5 Mix in vegan French onion dip and stir until well combined. Ladle soup into 4 bowls and top with vegan Cheddar cheese and chives.

Nutrition Facts

  • Calories 340.5
  • Carbohydrate 35.8 g
  • Fat 18.8 g
  • Fiber 3.7 g
  • Protein 7.2 g
  • Saturated Fat 0.5 g
  • Sodium 920.2 mg
  • Sugar 2.7 g

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