Vegan Gnocchi Soup

Total time45 min

Prep time15 min

Cook time30 min

This cozy pot of soup starts with a creamy cashew base blended until silky, then builds layer upon layer of flavor with softened onion, carrot, and celery, plus garlic and a mix of Italian herbs. Diced tomatoes and white beans add heartiness, while pillowy potato gnocchi bring that satisfying, tender bite in every spoonful. Kale wilted right into the broth adds a fresh, earthy note, and a finish of nutritional yeast and a squeeze of lemon juice gives the whole pot a savory, tangy depth that tastes like it simmered all day. It's a comforting, plant-based bowl that's easy to love, whether you're serving it for a weeknight dinner or meal-prepping for the week ahead. This one fits perfectly into a vegan kitchen, no fuss required to enjoy every creamy, veggie-packed spoonful.

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Ingredients

6 servings

For the cashew cream

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted Freshness Guaranteed Roasted & Salted Whole Cashews Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted
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1 ½ cups boiling water

For the soup

2 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
4 cloves garlic, minced
1 tsp dried italian seasoning
½ tsp dried thyme
¼ tsp red pepper flakes
1 can (14.5 oz) diced tomatoes
1 can (15 oz) white beans, drained and rinsed
4 cups vegetable broth
1 lb shelf-stable potato gnocchi
3 cups chopped kale, stems removed
2 tbsp nutritional yeast
1 tbsp lemon juice
salt and pepper, to taste

For serving

fresh parsley, chopped (optional)

Instructions

1
Place the cashews in a blender and cover with the boiling water. Let soak for 10 minutes, then blend on high until completely smooth and creamy, about 1 minute. Set aside.
2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.

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