Vegan French Onion Rebel Float (Version imprimable)
Caramelized onions, cashew cream, and toasted baguette come together for a vegan twist on French-inspired comfort.
# Ingrédients:
→ Soup Base
01 - 4 large yellow onions, thinly sliced
02 - 2 tablespoons olive oil
03 - 1 tablespoon vegan butter (optional, for extra richness)
04 - 3 cloves garlic, minced
05 - 1 tablespoon balsamic vinegar
06 - 1 teaspoon dried thyme
07 - 1 bay leaf
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1 tablespoon soy sauce or tamari
11 - 4 cups vegetable broth
→ Cashew “Ice Cream” Scoop
12 - 1 cup raw cashews, soaked for 2 hours and drained
13 - 1/2 cup water
14 - 2 tablespoons nutritional yeast
15 - 2 teaspoons lemon juice
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon salt
→ Toppings
18 - 4 slices crusty vegan baguette, toasted
19 - 1/2 cup vegan cheese shreds (optional, for melting on toast)
20 - Fresh chives or parsley, finely chopped
# Étapes:
01 - Heat olive oil and optional vegan butter in a large soup pot over medium heat. Add sliced onions and cook, stirring regularly, until deeply golden and caramelized, approximately 25 to 30 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant. Stir in balsamic vinegar, dried thyme, bay leaf, salt, black pepper, and soy sauce or tamari.
03 - Pour in vegetable broth and bring the mixture to a low simmer. Reduce heat and cook for an additional 10 to 15 minutes to allow flavors to meld. Remove and discard bay leaf.
04 - In a high-speed blender, combine soaked cashews, water, nutritional yeast, lemon juice, garlic powder, and salt. Blend on high until the mixture is completely smooth and creamy. Refrigerate until serving.
05 - Place vegan baguette slices on a baking sheet and toast until golden. If desired, sprinkle with vegan cheese shreds and broil briefly until melted.
06 - Ladle hot onion broth into serving bowls or heat-proof glasses. Float one scoop of chilled cashew ‘ice cream’ atop each serving. Garnish with a toasted baguette and a sprinkle of fresh chives or parsley.
# Additional Tips::
01 -
- Rich, deep flavors without any dairy or animal products
- Creative presentation as a float makes it special and fun for gatherings
02 -
- The cashew "ice cream" can be made ahead and chilled for up to 2 days
- For gluten-free, use gluten-free bread and tamari instead of soy sauce
03 -
- Add a splash of sherry or white wine for extra depth before simmering
- Chill the cashew "ice cream" thoroughly before serving for best texture