One Pot Vegan Creamy "Beef" Taco Soup (2024)

• 1 Cup Raw cashews, soaked*
• 1 Tablespoon Olive oil
• 1 Pound(16oz) Vegan ground "beef", I used Beyond Beef
• 4 Cloves Garlic, chopped
• 1/2 a Sweet onion, diced
• 1/2 Cup Sweet or bell peppers, diced
• 1 teaspoon Lime juice
• 1 teaspoon Cumin
• 1 teaspoon Smoked paprika
• 2 teaspoon Chili powder
• 1 Can(15oz) Crushed tomatoes
• 4 Cups Vegetable broth
• 1 Can(15oz) Corn, drained
• 1 Can(15oz) Black beans, drained
• 1 Cup Non-dairy milk, unsweetened I used oat milk
• Salt and Pepper to taste
• Your favorite taco toppings

• Once you have soaked your cashews and are ready to make the soup, heat the olive oil on medium high in a large soup pot.

• Add the vegan ground "beef" and break it up into chunks with a wooden spoon.

• Sauté for a minute to start to brown the "beef", then add the garlic, onion and peppers. As well as a pinch of salt and pepper.

• Continue to sauté, reducing the heat as needed until the "beef" is brown and the onions are translucent. About 5 minutes.

• Pour the lime juice into the pot, and use that to deglaze the pot and scrape any bits that are stuck to the bottom.

• Sprinkle in the cumin, smoked paprika and chili powder and stir them into the "beef".

• Pour in the crushed tomatoes and vegetable broth. Stir to combine.

• Add the corn, black beans and another pinch of salt and pepper. Stir to combine.

• Bring to a simmer, reduce heat to low and let simmer for 10 to 15 minutes, stirring occasionally.

• While the soup simmers, make a cashew cream. Drain the cashews you soaked and then add them to a blender. Pour the non-dairy milk and a pinch of salt into the blender as well.

• Blend on high, scraping down the sides as needed until the cashew cream is completely smooth.

• Once the soup has simmered for 10 to 15 minutes, pour the cashew cream you made into the pot and stir to combine everything.

• Taste and adjust seasonings, adding more salt, pepper or lime juice if needed.

• Serve with all your favorite taco toppings!

*You want to soak the cashews in room temperature water for 6 hours to overnight. Or boil them for 15 to 20 minutes.

I recommend serving this soup with my Vegan Corn Salsa Drop Biscuits!