Vegan Creamy Italian Gnocchi Soup

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Vegan Italian Gnocchi Soup in a white bowl with leaves of parsley as a garnish.

This is an impressively creamy soup without any cream — or guilt! Rich, smooth, and delicious, this dairy-free, gluten-free Vegan Creamy Italian Gnocchi recipe is the perfect cozy soup for a cool autumn day!

One batch of this satisfying veggie-packed vegan soup makes about 4-5 servings. Feel free to double this recipe to make extra as this soup freezes well!

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Ingredients

Soup Base Ingredients:

  • ½ cup raw, unsalted cashews
  • 1 medium yellow onion, diced
  • 2 Tbsp minced garlic
  • 2 ½ cups low-sodium vegetable broth 
  • 2 cups water 
  • ¼ cup unsweetened plain plant milk (almond, oat and cashew all work well)
  • 1 tsp reduced-sodium tamari
  • 1 Tbsp distilled white vinegar
  • 1 tsp ume plum vinegar *
  • 1 tsp pure maple syrup *
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp dried minced onions
  • ¼ to 1 tsp sea salt (+/-) *
  • 1/8 to ¼ tsp black pepper (+/-)

Other Soup Ingredients

  • 12 to 16 oz. frozen vegetables (thawed)
  • 1 cup frozen peas, thawed
  • 14 to 16 oz. gnocchi, cooked

Italian Herb Blend Ingredients

You can use fresh herbs if you have them

  • 1 teaspoon dried oregano 
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ¼ teaspoon dried crushed thyme leaves *
  • ¼ teaspoon Italian seasoning

Optional

  • Chopped fresh parsley to garnish

Instructions

  1. Prep your cashews: Put the cashews in a small bowl, cover with boiling water and let them soak for 10 minutes. After, strain and set aside. You will be adding them to the soup in Step 5.
  2. Fill a medium stock pot with water and bring to a boil. Add the gnocchi and cook according to package directions. Once they are done, strain and set aside.
  3. In a small bowl, add all of the Italian Herb Blend Ingredients. Stir to combine.
  4. In a large ceramic/enamel-lined soup pot or similar stock pot, add the diced onions, sauté over medium-high heat until the onions begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning. *If not using a ceramic or enamel lined pot, you will need to use a Tbsp of olive oil to prevent the onions from sticking.
  5. Add the minced garlic, sauté for 30 seconds, then add all the remaining Other Soup Ingredients and soaked cashews. Stir to combine. Bring the mixture to a boil, then reduce head to med-low and simmer for 5 minutes.
  6. Once the 5 minutes is up, remove the pot from the heat and allow to cool slightly. Once cooled, put the soup mixture into a blender and blend on high until the soup is creamy and emulsified. 
  7. Return the soup mixture to the stock pot and add the Italian herb mixture ingredients, stir well, and return the pot to stove.
  8. Simmer on low for 7 minutes, then add the thawed vegetables and cooked gnocchi. Simmer on low for another 7 minutes. Then, do a taste test and adjust by adding any additional spices/herbs as you see fit.
  9. Remove from heat and allow to sit for 5 minutes so the flavours can marry. Add (optional) parsley to garnish and enjoy!

* Please adjust amount based upon your family’s preferences and/or based upon dietary needs.

If you loved this Vegan Creamy Italian Gnocchi, be sure to try this Roasted Buddha Bowl With Cashew Nuts!

Resource:  Monkey and Me Kitchen Adventures

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