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5 from 9 votes
Easy Vegan Cream of Chicken Soup Base (equals 2 cans condensed soup)
Prep Time
5 mins
Cook Time
10 mins

A quick and easy cashew-based vegan alternative to traditional condensed cream of chicken soup.

Course: Sauce
Cuisine: American
Author: Michael Monson
  • 1 cup raw cashews, soaked
  • 2 cups water
  • 4 teaspoons No Chicken Better Than Bouillon, or enough vegan bouillon to make 4 cups of broth.
  • 2 tablespoons tapioca starch
  • 1/4 cup nutritional yeast
  • 2 tablespoons all purpose flour*
  • 2 tablespoons vegan butter
  1. To a blender, add the soaked cashews, water, nutritional yeast, bouillon, and tapioca starch. Blend until creamy and smooth.

  2. Melt the vegan butter in a medium saucepan on medium-low heat. Add the all purpose flour stir to combine. Continue to stir constantly for about 2 to 3 minutes, or until the flour smells nutty, and the raw flavor has been removed.
  3. Slowly stir in the cashew cream mixture, making sure to work out any lumps as you go. Bring the heat up to medium, and continue to stir until the mixture has fully thickened.

  4. Use immediately in your favorite hot dish, or allow to cool before refrigerating in an airtight container.

Recipe Notes

*Use gluten free flour to make this recipe gluten free.