Dinner

French Onion Soup with Cashew Cheese: Recipe #268

I love French onion soup: the earthy oniony broth, the soft soaked bread, the gooey melty cheese. This is the first time I’ve tried making it at home, and it was fantastic. We even made our own plant-based mozzarella from cashews! Many thanks to Sam and Melissa for inspiration.

I hope you enjoy this recipe, which is part of our 1,000 Food Experiments to create sustainable meals for our family and yours.

Ingredients ($9 for about 6 servings)

French onion soup:
2 large onions, sliced – $1.00
1/4 cup vegan butter or margarine – $0.62
1 tsp brown sugar – $0.01
1 tsp garlic powder – $0.28
1 tsp thyme – $0.28
1/4 cup port or red wine – $0.31
3 tbsp flour – $0.02
6 cups vegetable broth – $3.00
2 bay leaves – $0.28
Salt and pepper to taste

Cashew mozzarella:
1/2 cup cashews, soaked for >2 hours in water, then drained – $1.00
1 cup water – free
3 tbsp cornstarch – $0.30
1 tbsp nutritional yeast – $0.10
1 tsp apple cider vinegar – $0.05
1 tsp garlic powder – $0.28
1 tsp salt – $0.05

Baguette – $1.50

Directions for French Onion Soup with Cashew Cheese

1. In a large pot, heat the vegan butter/margarine over medium high heat. Add the sliced onion and brown sugar and cook, stirring frequently, for about 10-15 minutes until they are nice and brown.

Next, add the garlic powder, thyme, and port/red wine. Cook for 5 minutes to cook down the wine, then stir in the flour to coat the onions. Gradually add in the broth, stirring continuously so you don’t get big lumps of flour.

Finally, add the bay leaves, salt and pepper to taste, and let it all simmer together while you make the cashew mozzarella.

2. Put all the mozzarella ingredients in a blender and blend until very smooth. Transfer the mixture to a small pot over medium high heat. Bring to a boil and stir continuously for 5 minutes to thicken it up into a cheesy consistency.

Taste the soup and the cheese to adjust the salt/seasoning as you like. Remove the bay leaves from the French onion soup and serve in individual bowls with cheese on top and baguette either in the soup or on the side. We enjoyed it with a side salad as well. Bon appetit! ❤️🤗

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 17/18

If any of you amazing lovelies tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!