White Bean Pot Pie Soup (GF, V)

It's been below freezing for days. This will warm you up.

Source: Minimalist Vegan | Serves: 6 | Time: 40 min

Ingredients

Cashew Cream

2/3 cup raw cashews (see notes for a cashew-free option)

1 cup water

Soup

3 Tbsp vegan butter

1 small yellow onion, diced (~1 ½ cups )

3 large cloves garlic, minced

1/3 cup Gluten-Free Flour Blend (or sub all-purpose flour)

1/2 tsp each sea salt and black pepper (plus more to taste)

2 ½ cups vegetable broth

1 (16 oz.) bag frozen mixed vegetables

2 (15 oz.) cans white beans, drained

Biscuit Dough (I used Mama Knows Gluten-Free)

2 cups gluten-free all-purpose flour

1 tbsp baking powder

1 tsp salt

2 tbsp granulated sugar

1 cup dairy-free buttermilk, (add 1 tbsp of lemon juice to the nut milk of choice and let stand 5-10 minutes in the refrigerator to stay cold)

6 tbsp unsalted vegan butter

3 tbsp aquafaba

Instructions

To a high-speed blender*, add cashews and water. Blend on high until super smooth and creamy. Set aside.

Heat a large Dutch oven over medium heat. Once hot, add the vegan butter and melt over medium heat. Add the onion and cook for 3-4 minutes, or until translucent and fragrant. Turn the heat to medium-low and add the garlic, flour, salt, and pepper. Stir to combine the onions and the flour, then slowly add the vegetable broth, whisking frequently to prevent clumps. Once combined, stir occasionally until the mixture is lightly simmering and has thickened, about 3-5 minutes.

Add the cashew cream, frozen mixed veggies, and drained white beans. Stir to combine, then cover and let simmer on low heat for 10-15 minutes while you prepare the biscuit dough and preheat the oven to 400 degrees F (204 C). If the soup is too thick, add up to 1/2 cup (120 ml) water as needed to thin it out. Taste and adjust the broth as needed, adding more salt and pepper to taste, keeping in mind the biscuits will add a salty finish.

When the biscuit dough is ready, scoop it out in ~2 Tbsp amounts and evenly distribute the dough over the top of the soup.

Transfer the pot to the preheated oven and bake for 15-20 minutes (uncovered), or until a toothpick inserted into the center of the biscuits comes out clean.

Remove from the oven, let cool for a few minutes, and enjoy!