Vegan Black Bean Soup With Cashew Cream Drizzle

by | Updated: December 3rd, 2016 | Read time: 2 minutes

Simple soups make clean-eating a breeze. In one pot, a medley of healthy veggies, protein-packed beans and fresh herbs can be simmered into a complete, satisfying meal that lasts for days—a big bonus during winter months when camping out on the couch sounds a lot better than standing at the stove. Here’s a dependable, cold-weather creation that fits the bill. Wholesome and hearty, this black bean creation calls for just a handful of ingredients, but it can be customized easily with extras (I like to add red bell pepper, tomatoes and cilantro to mine). Don’t forget the homemade dairy-free sour cream drizzle! This recipe makes more than a cup, so you can use leftovers for tacos, chili and other meat-free favorites.

Vegan Black Bean Soup With Cashew Cream Drizzle

Vegan Black Bean Soup With Cashew Cream Drizzle

Makes 6 servings


6 cups low-sodium vegetable broth
1 lb. dried black beans, soaked 6-8 hours or overnight
1 tsp. chili pepper flakes, ground
3-4 cloves garlic, minced
1 medium-sized yellow onion, diced thinly
Pink salt and black pepper, to taste

Cashew cream drizzle
Filtered water for blendning
1 cup raw cashews, soaked overnight
1 tsp. apple cider vinegar
Juice and zest of 1 lemon
Pinch pink salt
Optional: fresh dill


  1. In large soup pot, combine soaked/drained/rinsed black beans, vegetable broth, onion and seasonings.
  2. Bring soup to a boil, then reduce heat, cover and simmer for 1.5 hours or until beans are tender.
  3. To make cashew sour cream, combine all ingredients in a high-speed blender and blend until smooth.
  4. Drizzle cashew cream over soup.