![['Close-up view of a bowl of white bean and kale soup with creamy cashew topping.', 'Side view of hearty white bean and kale soup, featuring vibrant greens and creamy texture.', 'Delicious white bean and kale soup in a rustic bowl, garnished with cashew cream.', 'Creamy white bean and kale soup with colorful vegetables, served in a bowl.']](https://snacknova.com/wp-content/uploads/2026/07/white-bean-and-kale-soup_1_U1.webp)
White Bean and Kale Soup Made with Cashew Cream (Dairy Free)
A hearty, dairy-free soup combining creamy cashews, tender kale, and flavorful vegetables for a comforting meal.
Ingredients
Dairy-Free Cream
- 1 cup raw cashews (soaked for 15-30 minutes)
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 large carrots, peeled and diced or thinly sliced
- 3 stalks celery, thinly sliced
- 1 leek white and light green parts, thinly sliced into half moons
- 1 teaspoon kosher salt
- 3 cloves garlic, chopped
- Pinch optional chili flakes
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon poultry seasoning or all-purpose seasoning
- 6 cups vegetable broth, divided
- 2 15-ounce cans white beans, drained and rinsed
- 1 large bunch kale, washed and chopped (about 5 cups)
- to taste Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Soak cashews in hot water for 15-30 minutes.
- Heat olive oil, sauté onions, carrots, celery, leek with salt for 12-14 minutes until translucent and caramelized. Add garlic, chili flakes, nutritional yeast, and seasoning; cook 2-3 minutes.
- Add 5 cups broth and beans; simmer 15 minutes until veggies are tender.
- Drain cashews, blend with remaining broth until smooth. Add to soup with kale, simmer 5-10 minutes until kale is tender and soup thickens.
- Season with salt and pepper, serve topped with parsley and chili flakes if desired.
Notes
For a creamier texture, blend more cashews or add a splash of additional broth.