🌱 4-Ingredient Vegan Potato Soup – Creamy & Simple
Enjoy a plant-based twist on classic comfort with this 4-ingredient dairy-free potato soup made vegan by cashew cream and nutritional yeast
This 4-ingredient vegan potato soup transforms humble ingredients into a rich dairy-free masterpiece. With just potatoes, vegetable broth, cashew cream, and nutritional yeast, you'll achieve a velvety texture that's both nutritious and comforting. The cashew cream adds natural richness while the nutritional yeast provides savory umami depth without any dairy. Ready in under 25 minutes, this soup is perfect for vegans or anyone craving a lighter option. Whether you're meal prepping or seeking quick comfort food, this simple yet satisfying recipe delivers restaurant-quality results
This creamy vegan potato soup is a game-changer for its simplicity and bold flavor. The cashew-based cream keeps it dairy-free while nutritional yeast adds a rich, savory dimension that mimics cheese without the animal products. The recipe comes together in under a quarter hour - making it ideal for college students, busy professionals, or anyone seeking a quick meal with maximum flavor. The base uses just four ingredients, but the result is surprisingly complex with the right amount of saltiness and depth of flavor.
What makes this soup exceptional is how it manages to create a creamy texture using only plant-based elements. The cashew cream is activated by soaking and blending, which creates a silky consistency that rivals heavy cream when blended into the potato mixture. Nutritional yeast adds a nutty umami note that elevates the whole dish. While the recipe is straightforward now that you've mastered it, you'll want to explore variations by adding kale, roasted garlic, or crispy shallots for extra texture.
As a vegan dish, this soup offers a nutritious alternative to traditional potato soups while keeping the comforting qualities. The potatoes provide natural starch to thicken the soup, eliminating the need for flour or cornstarch. The vegetable broth adds essential minerals and vitamins, making this a wholesome meal on its own. When you're ready to elevate your plant-based cooking, try experimenting with different vegetable broths or incorporating additional root vegetables.
For best results, start your day with this recipe to ensure the cashews have enough time to rehydrate. The preparation involves minimal steps but requires attention to key techniques like soaking times and proper blending to achieve the signature creaminess. Once you've made this soup a few times, you might wonder how you ever had to wait for store-bought versions again.
Ingredients
- 2 cups peeled and chopped russet potatoes (~700g)
- 4 cups low-sodium vegetable broth (~900ml)
- 1/2 cup soaked raw cashews (~60g) + 2 tbsp water
- 2 tbsp nutritional yeast (about 15g)
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: In a medium pot, combine potatoes, broth, and 1/2 tsp salt. Bring to a boil, then simmer for 10 minutes until tender. Use the Pro Tip: Check doneness with a spoon - the potatoes should be fork-tender but not falling apart.
- Step 2: In a blender, combine soaked cashews, 2 tbsp water, and remaining 1/2 tsp salt. Blend until smooth (30-60 seconds). Pro Tip: Soak cashews for 2 hours (or overnight) to soften properly.
- Step 3: Add the cashew cream to the pot along with nutritional yeast and pepper. Stir for 2 minutes to blend flavors. Pro Tip: For extra depth, roast cashews before blending (use toaster oven at 300°F for 10 minutes).
- Step 4: Blend mixture using an immersion blender until smooth and creamy. Taste and adjust seasoning. Pro Tip: Blend in batches if you don't have an immersion blender.
Why This Recipe Works
⏰ Time Efficiency
Ready in 25 minutes with simple ingredients
💰 Cost Effective
Uses pantry staple ingredients at minimal cost
👥 Versatile
Easily customized with add-ins for different dietary needs
🌟 Flavor Boost
Cashew cream and nutritional yeast create umami richness without dairy
4-Ingredient Vegan Potato Soup
Creamy, dairy-free plant-based comfort food
🛒 Ingredients
- - 2 cups peeled potatoes
- - 4 cups vegetable broth
- - 1/2 cup cashews (soaked)
- - 2 tbsp nutritional yeast
👨🍳 Instructions
Boil Potatoes: Sauté onions in olive oil until golden, add broth and potatoes. Simmer 10 minutes.
💡 Add a pinch of salt to water to enhance potato flavor absorption
Prepare Cashew Cream: Blend soaked cashews with water until silky smooth consistency forms
💡 For richer flavor, roast cashews in oven first (300°F for 10 minutes)
Blend Mixture: Combine cashew cream with soup, then blend thoroughly until completely smooth
💡 Use an immersion blender or transfer to blender in batches
Finish & Serve: Adjust seasoning, garnish with fresh herbs or croutons, and serve warm
💡 Add a dollop of dairy-free sour cream for extra tang
Nutrition (per serving):
Ingredient Notes & Substitutions
Cashews
Provides natural thickening and creamy texture. For a lighter version, try 1/4 cup coconut milk (canned) plus 1/4 cup water.
Substitutions: Blanched almonds or sunflower seeds (50g) in place of soaked cashews
Nutritional Yeast
Adds savory umami depth similar to cheese. Choose a fortified variety with B-vitamins for maximum nutrition.
Substitutions: 1 tbsp dried mushrooms + 1 tsp lemon juice for earthy flavor
Potatoes
Russet yields best texture when cooked and blended. If using Yukon Gold, reduce simmering time by 2 minutes.
Substitutions: Sweet potatoes (increase liquid 1/2 cup) or parsnips for different flavor profile
Vegetable Broth
Low-sodium is crucial to control salt level. Can use 3 cups water + 1 tsp vegetable powder for homemade version.
Substitutions: Mushroom broth for deeper flavor, or kombu-infused water
Pro Tips for Perfect Soup
🔪 Prep
Soak cashews in advance (1 hour + 20 minutes) to ensure smooth cream. Cold water soaking works faster than warm.
🥣 Texture
For ultra-smooth soup, strain after blending through fine mesh strainer. This removes any cashew skins for perfect consistency.
❄️ Storage
Freeze in quart jars with 1 inch headspace. Label and store up to 3 months; thaw fully before reheating.
🌶️ Spice
Add 1/4 tsp smoked paprika with pepper for deep, smoky flavor. Optional cayenne pepper adds heat without harshness.
Variations & Customizations
Kale & Roasted Garlic Version
Add 2 cups chopped kale + 1/4 cup roasted garlic (store-bought or homemade) to the pot after pureeing. Garnish with fresh parsley.
Spicy Chorizo Style
Use vegan chorizo (3 oz) diced before adding potatoes. Add 1 tsp smoked paprika and top with vegan pepper jack cheese crumbles.
Root Vegetable Medley
Include 1 cup cooked carrots + 1/2 cup parsnips with potatoes. Adjust liquid as needed. Serve with roasted pumpkin seeds.
Cream of Mushroom
Replace potatoes with 8 oz mushrooms (button or cremini). Keep same base but reduce broth to 2.5 cups for more intense mushroom flavor.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Crusty Sourdough Bread: Provides hearty texture that absorbs the soup perfectly
- Roast Carrot Slaw: Adds colorful freshness and crisp contrast to the creamy soup
- Quinoa Salad: Protein-boosting side packed with nutrients for a balanced meal
🍷 Drink Pairings:
A chilled white wine like Chardonnay or a crisp apple cider complements the creamy texture exceptionally well. For non-alcoholic options, try sparkling water with lemon or a green tea.
Make-Ahead & Storage
Make-Ahead Tips
Prepare cashew cream 24 hours in advance and refrigerate in airtight container. The soup base can be made up to 3 days ahead - just blend at serving time for best texture.
Refrigerator Storage
Store in sealed containers for up to 4 days. Note that separation is natural - give it a good stir before reheating.
Freezer Storage
Allow soup to cool completely before transferring to freezer-safe containers or bags. Freeze for up to 3 months. Label with date after freezing.
Reheating Instructions
Reheat in microwave (1-2 minutes) or on stovetop over medium heat. For creamier consistency, add 2-3 tbsp broth while reheating.
Troubleshooting & Common Questions
Q: My soup isn't creamy enough
A: Add more cashew cream mixture incrementally until desired thickness is achieved. You can also add 1/4 cup coconut milk for extra richness.
Alternative solution: Use an immersion blender longer for smoother texture
Q: Can I double the recipe?
A: Yes, just ensure the blender can handle the larger quantity of cashews (24-32 oz container recommended), and use a larger pot that won't overflow.
Pro tip: Make extra of the cashew cream as it keeps 5 days in fridge
Q: How to store cashew cream?
A: Keep in airtight container in fridge for up to 5 days. For longer storage freeze in ice cube trays and thaw as needed.
Add a splash of broth when using leftover cashew cream to adjust consistency
Final Thoughts
With just four simple ingredients, this vegan potato soup proves you don't need complexity for incredible flavor. The cashew cream provides luxurious texture while nutritional yeast delivers savory depth that elevates the humble potato into something truly special.
This recipe serves as a perfect foundation for your creativity. Feel free to experiment with seasonal vegetables, different herbs, or unique flavorings. Whether you're following a plant-based lifestyle or simply enjoying dairy-free comfort food, this soup offers a nutritious, satisfying meal that's ready in minutes.
For best Pinterest visibility, post this vegan potato soup pin as part of a complete meal series over 5 days: First share the soup main dish, followed by complementary sides like roasted carrots or quinoa salad, ending with a vegan dessert like chocolate avocado mousse.
