This creamy Vegan Gnocchi Soup is a cozy recipe you can make in under 30 minutes. The flavorful broth, tender vegetables, and pillowy soft gnocchi will have you coming back for more!
Are you ready to indulge in a velvety bowl of comfort that’s as decadent as it is nourishing? This Creamy Vegan Gnocchi Soup will warm you up even on the chilliest of days.
This soup boasts a creamy base made from unsweetened non-dairy milk and raw cashews, paired with tender gnocchi and an array of flavorful vegetables. With just the right balance of savory goodness and creamy texture, this soup is sure to find a regular place on your menu.
Plus, it’s incredibly easy to whip up with ingredients you probably already have on hand. And it only takes 30 minutes, making it perfect for those busy weeknights when you need a quick and satisfying meal.
Ingredients for this creamy vegan gnocchi soup
- Gnocchi – this wouldn’t be gnocchi soup without some potato gnocchi. Find prepackaged gnocchi in the pasta aisle of your grocery store or near the potatoes on the frozen food section. Be sure to read the ingredient list, because some gnocchi includes cheese. You can also use homemade gnocchi.
- Non dairy milk – I used unsweetened soy milk, but almond milk or oat milk can also be used.
- Raw cashews– these add the creaminess to the soup broth.
- Vegetables – yellow onion, carrots, celery, and frozen peas. You could also add in a bit of spinach or chopped kale for additional nutrients.
- Garlic – for an extra kick of flavor and immune boosting properties.
- Vegetable broth – you can use a homemade veggie broth, a store bought broth, or veggie bouillon mixed with water to make a vegan chicken broth. If you are watching your sodium levels, be sure to use a low sodium veggie broth.
- Nutritional yeast – this adds a savory umami flavor, and is a good source of vitamin B-12
- Seasonings – dried parsley, onion powder, garlic powder, and dried thyme.
How to make this gnocchi soup
If you don’t have a high speed blender like a Vitamix, you will need to soak the cashews in water overnight in the refrigerator to soften them. If you forget to soak them, you can add them to a pot of boiling water and simmer them for 15 minutes.
In a blender, combine the soaked cashews and unsweetened non-dairy milk. Blend until smooth and creamy. Set aside.
In a large pot, saute the diced onion carrots, and celery on medium-high heat and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the vegetable broth and bring the mixture to a simmer.
Stir in the nutritional yeast, dried parsley, onion powder, garlic powder, and dried thyme.
Add the thawed peas and gnocchi to the pot and cook according to the package instructions, usually about 3-4 minutes.
Once the gnocchi are cooked, reduce the heat to low and pour in the creamy cashew milk mixture. Stir well to combine.
Let the soup simmer for a few more minutes until heated through and creamy.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired.
Variations
Feel free to customize your soup by adding extra vegetables such as spinach, kale, broccoli, or zucchini. Just adjust the cooking time accordingly to ensure that all vegetables are cooked to your liking.
If you want to add some additional protein, add a can of rinsed and drained white beans when you add the gnocchi.
Serving Suggestions
This Vegan Gnocchi Soup is a star all on its own, but if you’re looking to elevate your meal, consider pairing it with a crisp green salad like my Vegan Caesar Salad or a copy grilled cheese sandwich made with my Vegan Cheddar Cheese.
Frequently asked questions:
Leftover soup can be stored in an airtight container in the refrigerator for 5 to 7 days. When reheating, you may need to add a splash of vegetable broth or water to thin out the soup as gnocchi tends to absorb liquid as it sits.
Yes, vegan gnocchi soup can be frozen for future enjoyment. Allow the soup to cool completely before transferring it to freezer-safe containers. Leave some room for expansion and seal tightly. Frozen soup can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
To make this soup gluten-free, simply use gluten-free gnocchi. Many grocery stores offer gluten-free options, or you can make your own using gluten-free flour blends.
Yes, if you have a nut allergy or prefer to avoid cashews, you can substitute them with silken tofu or cannellini beans for a creamy texture. Simply blend the silken tofu or beans with the non-dairy milk until smooth before adding it to the soup.
Here are more savory vegan soup recipes:
- Instant Pot Vegetable Soup
- Vegan Corn Chowder
- Vegan Potato Kale Soup
- Instant Pot Black Bean Soup
- Chickpea Noodle Soup
- Vegan Broccoli Cheddar Soup
- Instant Pot Lentil Soup
- Vegan Split Pea Soup
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Vegan Gnocchi Soup
Ingredients
- 1 cup unsweetened non-dairy milk
- ½ cup raw cashews for a nut free soup, see notes below
- 1 small onion diced
- 4 cloves garlic minced
- 3 medium carrots diced
- 2 celery ribs diced
- 4 cups vegetable broth
- ¼ cup nutritional yeast
- 1 teaspoons dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¾ cup frozen peas thawed
- 16 oz package gnocchi
Instructions
- Place the non-dairy milk and cashews in a blender and blend until completely smooth.
- Sauté the onion, carrots, and celery over medium-high heat in a large stainless-steel pot until the onion is translucent. Add a tablespoon or so of water if the vegetables start to stick to avoid burning. Add the garlic and sauté for another minute until it is fragrant.
- Add seasonings and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 5 minutes.
- Add the peas and gnocchi, cover, and continue simmering for about 5 to 8 minutes, until the gnocchi and vegetables are tender.
- Stir in the cashew cream and season with salt and black pepper to taste.