Vegan Avgolemono
Greek lemon-rice soup is one of the most comforting bowls in existence, and this plant-based version absolutely delivers on that silky, bright, soul-warming promise. The classic version relies on eggs and sometimes chicken, so recreating that signature creamy texture without them takes a little ingenuity — and here, soaked raw cashews blended into a smooth cream do the heavy lifting beautifully. The tempering step, where you ladle hot broth into the cashew cream before adding it back to the pot, is the real trick that keeps everything velvety and cohesive rather than grainy or broken. Long-grain white rice simmers directly in the vegetable broth until it's tender and naturally thickens the soup, building a hearty base before the cream even goes in. Fresh lemon juice, lemon zest, and white pepper give the finished bowl that unmistakable tangy, fragrant lift that makes avgolemono so craveable. Finished with a scatter of fresh dill and a few lemon slices, it's bright, cozy, and elegant all at once — and it serves four, making it an easy weeknight dinner or a stunning starter for a dinner party.
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Learn more →Ingredients
4 servings
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- ½ cup long-grain white rice, rinsed
- ½ cup raw cashews, soaked in cold water for at least 2 hours, then drained
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- 1 tsp salt, plus more to taste
- ¼ tsp white pepper
For the cashew cream
- ½ cup water
For serving
- 2 tbsp fresh dill, chopped (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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