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    You are at:Home»Dairy-Free Recipes»Appetizers»Vegan Vichyssoise that is a Five-Star Favorite, Served Hot or Cold

    Vegan Vichyssoise that is a Five-Star Favorite, Served Hot or Cold

    4
    By Alisa Fleming on July 13, 2022 Appetizers, Dairy-Free Recipes, Soup

    This recipe for vegan vichyssoise was a savory entry in a recipe contest we held many years ago. It was submitted by Tina Coopman. To qualify, the recipe had to contain eight ingredients or less. Tina’s recipe narrowly missed our awards, but we still think she whipped up a winner with this easy and delicious soup.

    Vegan Vichyssoise Recipe - dairy-free, gluten-free, allergy-friendly, 5-star soup that's fabulous hot or cold!

    This Vegan Vichyssoise is a Year-Round Favorite, Served Hot or Cold

    Pureed leek and potato soups have been popular in France for centuries, but some argue that modern-day vichyssoise is more of an American invention. It’s known for being served cold, and is loved in summer, when leeks are at their peak. But this vegan vichyssoise really is a year-round soup, and is equally wonderful when served warm in the cooler months. Here are some quick ingredient tips to help make it your own.

    Best Butter Alternative

    Use your favorite buttery spread or buttery stick brand (often called plant butter). But adjust the salt as needed. Some brands are much saltier than others. For example, Country Crock Plant Butter is quite salty, while Miyoko’s Vegan Butter really does have just a hint of salt.

    Potatoes In Season and Year Round

    New potatoes are in season in summer, and are delicious in this vegan vichyssoise. Year round, we enjoy Yukon gold or yellow potatoes in this soup. You can alternatively have a little fun with the look, and use purple potatoes. Russets are also great in soup, but they do have to be peeled. Peeling is optional with thinner-skinned potatoes.

    Vegetable Stock Instead of Broth

    This is a great time to use homemade vegetable stock. Unlike broth, it’s typically unsalted. But keep in mind that some store brands of stock are salted. Adjust the seasoning in your vegan vichyssoise as needed.

    Milk Beverage Options

    We agree with Tina that coconut milk beverage is ideal in this recipe. But you can use your favorite unsweetened, plain milk beverage in a pinch. Most types will work fine, particularly if you are serving this vegan vichyssoise cold. But keep the taste in mind. And avoid brands with any sweetness. Some milk beverage types, like oat milk, are often naturally sweet, even if sugar isn’t added.

    Vegan Vichyssoise Recipe - dairy-free, gluten-free, allergy-friendly, 5-star soup that's fabulous hot or cold!

    Special Diet Notes: Vegan Vichyssoise

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to select the butter alternative, vegetable stock, and milk beverage that suit your dietary needs.

    5.0 from 1 reviews
    Vegan Vichyssoise
     
    Print
    Prep time
    15 mins
    Cook time
    40 mins
    Total time
    55 mins
     
    Please note that the Prep time is hands-on time only. Allow an hour or more for the soup to chill if you want to serve it cold. But this soup is also good as a hot soup if you just can't wait for it to chill.
    Author: Tina Coopman
    Recipe type: Soup
    Cuisine: French
    Serves: 4 servings
    Ingredients
    • 3 leeks
    • 2 tablespoons dairy-free buttery spread or sticks
    • 2 cups chopped potatoes
    • 2 cups vegetable stock
    • 1½ cups plain unsweetened coconut milk beverage
    • ¾ teaspoon salt
    • Black pepper, to taste
    • Chives, for garnish
    Instructions
    1. Trim off the green tops of the leeks and slice lengthwise. Wash the leeks making sure to clean in between the layers. Thinly slice the leeks and discard the ends.
    2. Melt the butter alternative in a saucepan over medium low heat. Add the leeks and cook, stirring frequently, for about 10 minutes, or until leeks have become tender.
    3. Add the potatoes and stock, and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, or until the potatoes are tender.
    4. Allow the soup to cool for 15 minutes.
    5. Puree the soup in your food processor or blender.
    6. Add the milk beverage, salt, and pepper and blend to mix.
    7. Refrigerate the vichyssoise to serve cold.
    8. Divide the soup between four bowls, and top with chopped chives.
    Nutrition Information
    Serving size: about 1½ cups Calories: 164 Fat: 8.3g Saturated fat: 3.8g Carbohydrates: 23g Sugar: 4.5g Sodium: 511mg Fiber: 3.4g Protein: 2.3g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. Fiona Melhuish on August 3, 2021 9:50 am

      So simple and so delicious 😋!

      Best Vichyssoise I have ever eaten!

      Thank you for the recipe.

      Reply
      • Alisa Fleming on August 3, 2021 10:52 am

        Glad you enjoyed it Fiona!

        Reply
    2. Samantha on January 24, 2015 10:43 pm

      This soup a as amazing! I used canned coconut milk and blended with an immersion blender. We enjoyed this soup hot and cold!

      Reply
      • Alisa Fleming on January 25, 2015 8:50 pm

        Awesome! So happy that the recipe worked out well for you Samantha!

        Reply

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