🔹3-4cm piece of ginger, peeled 🔹4 garlic cloves 🔹2 chillis, deseeded 🔹1 tsp soy sauce 🔹1 tsp maple syrup 🔹1 tsp ground turmeric 🔹1 tbsp ground coriander 🔹1 tbsp olive oil 🔹400ml coconut milk 🔹1 tbsp lemon juice 🔹1 tbsp soy sauce 🔹150g firm tofu 🔹200g noodles 🔹2 cups fresh vegetables of choice, I use cabbage, bok choy, carrot and capsicum 🔹Fresh chilli, sliced 🔹Fresh coriander
Method.
1. Add all of the paste ingredients to a blender and blend until a paste forms
2. Tip the paste into a deep pan or pot and cook for 1-2 minutes until fragrant. Add the coconut milk, lemon juice, soy sauce, tofu, noodles and vegetables. Cook for 5-10 minutes until the vegetables are soft
3. Remove from heat, allow to cool before serving and top with chilli and fresh coriander 4. Want more dinner inspo on your feed? Let us know what we should share next!
There are soups you make because something warm is needed. And then there are soups like this Vegan Creamy Potato Sausage Soup — the kind that comes together in a single pot in under forty minutes, filling the kitchen with the most extraordinary aroma of caramelized onion, garlic, and smoked paprika, thickening slowly around tender chunks of potato and sliced vegan sausage into a creamy, deeply savory broth that is one of the most genuinely comforting things you will eat all winter. This is that soup. The one that makes cold evenings feel genuinely warm. The one that gets requested again the very next week without fail.
This recipe builds a creamy, substantial soup around vegan sausage, potato, and a cashew-based cream that produces a thick, rich, almost chowder-like broth without a drop of dairy. Kale or spinach stirred in at the end adds freshness, color, and nutrition alongside a splash of lemon juice that brightens the entire bowl beautifully.
What makes this soup so outstanding is the vegan sausage — sliced and browned in the pot before building the soup around it, producing caramelized, slightly charred sausage pieces that release their smoky, savory flavor into every element of the surrounding broth.
This recipe is 100% vegan, naturally gluten-free when made with gluten-free sausage, ready in just 40 minutes, and absolutely magnificent served with crusty bread for soaking up every last drop of the creamy broth.
Recipe Information
Prep Time
Cook Time
Total Time
Servings
Calories
10 mins
30 mins
40 mins
6
~360 kcal
Ingredients
For the Soup
400g vegan sausages, sliced into rounds
800g potatoes, peeled and diced into 2cm cubes
1 large onion, finely diced
4 cloves garlic, minced
2 stalks celery, sliced
2 tbsp olive oil
4 cups (960ml) vegetable broth
2 cups (60g) kale or spinach, roughly chopped
1 tbsp lemon juice
1 tsp smoked paprika
1 tsp dried thyme
Salt and black pepper to taste
For the Cashew Cream
¾ cup (100g) raw cashews, soaked in boiling water for 20 minutes then drained
1 cup (240ml) water or vegetable broth
2 tbsp nutritional yeast
Salt to taste
Optional Add-ins
1 cup (150g) frozen corn, added with the potatoes
¼ tsp chili flakes for gentle heat
A splash of white wine added after the garlic
To Serve
Crusty bread
Extra black pepper
Fresh parsley, chopped
A drizzle of olive oil
Instructions
Brown the sausage. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the sliced vegan sausage and cook for 3–4 minutes, stirring occasionally, until golden and caramelized on both sides. Remove and set aside.
Build the aromatics. Add the remaining olive oil to the same pot over medium heat. Add the onion and celery and cook for 5–6 minutes until softened and golden. Add the garlic, smoked paprika, and thyme and cook for 60 seconds until fragrant.
Add potatoes and broth. Add the diced potatoes and vegetable broth. Bring to a boil then reduce to a simmer and cook for 15–18 minutes until the potatoes are completely tender.
Make the cashew cream. While the soup simmers, blend the drained cashews with the water or broth and nutritional yeast until completely smooth.
Add the cream and sausage. Pour the cashew cream into the simmering soup and stir to combine. Return the browned sausage to the pot. Simmer for 3–4 minutes until the broth has thickened and everything is heated through.
Add the greens and finish. Add the kale or spinach and stir until wilted, about 2–3 minutes. Add the lemon juice and season generously with salt and pepper. Taste and adjust.
Serve immediately. Ladle into bowls and serve hot with crusty bread alongside.
Pro Tips
Brown the sausage before building the soup — the caramelization produces a deeper, more complex flavor that permeates the entire broth during cooking.
Blend the cashew cream until completely smooth for the silkiest result — any graininess will be noticeable in the finished soup.
Add the greens in the final few minutes of cooking to keep them vibrant and slightly textured rather than overcooked and grey.
The lemon juice added at the end is non-negotiable — it lifts and brightens the entire creamy broth dramatically.
Why This Soup Is So Satisfying
This soup hits multiple satisfaction triggers simultaneously — the creaminess of the cashew broth, the hearty substance of the potato, the savory, smoky punch of the browned sausage, and the freshness of the kale and lemon. Together these elements create a bowl that satisfies on every dimension, which is why soups like this feel so genuinely comforting rather than merely filling.
Flavor Variations
Spicy Sausage Potato Soup: Add chili flakes and a diced jalapeño for a spicier version with building heat.
White Bean Potato Soup: Add a can of white beans alongside the potatoes for extra protein and fiber.
Smoky Chipotle Version: Add a tablespoon of chipotle in adobo sauce for a smoky, slightly spicy depth.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~360 kcal
14g
38g
5g
17g
Storage
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened too much during storage.
Freezer: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Meal prep: This soup is an outstanding meal prep option — it reheats beautifully and the flavors deepen during storage.
Frequently Asked Questions
What vegan sausage works best?
Any vegan sausage with a firm, sliceable texture works well — look for varieties with a smoky or Italian-style seasoning for the most complementary flavor. Both soy-based and pea protein-based vegan sausages produce excellent results.
Can I make this without cashews?
Yes — use a full-fat coconut cream or a store-bought vegan cream as a direct substitute in the same quantity.
Can I use sweet potato instead of regular potato?
Yes — sweet potato adds a natural sweetness and a beautiful color to the broth that pairs particularly well with smoked sausage.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more comforting vegan soup and dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
🔹2 cups mixed beans of choice 🔹1 cup corn, fresh or frozen 🔹1/2 cup TVP* 🔹2 bell peppers 🔹1 celery stalk 🔹1 carrot 🔹1 small onion 🔹3 garlic cloves 🔹1 jalapeño 1 tbsp olive or avocado oil 1 14 oz can (fire-roasted) tomatoes 5 cups of water + 1/2 tbsp vegan ‘no chicken’ vegetable base paste (replace with any vegetable broth/stock) 4 corn tortillas (plus more for the crispy topping)
Finely dice onion, mince garlic, and dice peppers, jalapeño, carrot, and celery. Tear corn tortillas into a few pieces.
Heat up oil, and sauté onion, peppers, carrot and celery until fragrant over low-medium heat for 8-10 minutes. Add garlic and jalapeños after about 5 minutes.
Stir in spices, canned tomatoes, TVP, beans, corn, tortillas, water and vegetable paste.
Bring everything to a boil, cover, then simmer for 20 minutes.
Season with salt, pepper and chili flakes to taste.
🔹1 medium onion, diced 🔹1 carrot, diced 🔹1 stalk celery, sliced 🔹6 cloves garlic, minced 🔹1 cup dry quinoa 🔹1/2 tsp fennel seeds 🔹2 tsp dry basil 🔹1 tbsp Italian Seasoning 🔹2 tbsp nutritional yeast 🔹1 can chickpeas, rinsed and drained 🔹1 can of crushed tomatoes 🔹6 cups vegetable broth 🔹1 can of full fat coconut milk 🔹2 bay leaves 🔹6 sprigs fresh thyme 🔹2-3 cups spinach
Method.
1. In a large pot, add onion, carrot and celery with a pinch of salt and sauté until softened. Add in quinoa, fennel seeds, basil, Italian Seasoning, nutritional yeast and chickpeas.
2. Stir and sauté for one minute then add in crushed tomatoes, vegetable broth, and coconut milk and stir to combine.
3. Add in bay leaves and thyme then bring soup to a boil, reduce to a simmer and cook with a lid on for 20 minutes. Stir in spinach and allow to wilt. Then serve as desired.
4. If you want your soup to be thicker like a stew, then add an extra 1/4 cup of quinoa to the soup and don’t adjust liquids
1. In a pot over medium heat, cook garlic and onions in evoo until onions are translucent and soft. Season. Add veggie stock and pasta. 2. In a bowl, whisk together coconut milk, corn starch, nutritional yeast, seasoning, dijon, ACV, salt and pepper. 3. Add to the pot and simmer until noodles are nearly cooked (8 or so minutes). 4. Stir in kale and cook for an additional couple minutes. Adjust seasoning according to your personal preference. 5. Stir in sun-dried tomatoes and serve hot. Enjoy
🔹190g all purpose flour 🔹50g cocoa powder 🔹115g vegan butter, softened 🔹100g sugar 🔹100g brown sugar 🔹60ml plant-based milk 🔹2 tsp vanilla 🔹1 tsp baking soda 🔹1/2 tsp salt + flaky sea salt for sprinkling when cookies are ready 🔹150g dark chocolate chips + 25g for pressing into tops of cookies
Method.
1. Whip vegan butter and sugars together with a hand or stand mixer until light and fluffy.
2. Add vanilla and plant-based milk. Mix until creamy.
3. Sift flour, baking soda and cacao into butter and sugar mixture and stir with a spoon.
4. Fold in chocolate chips. Roll dough into balls (roughly 15) and place on a lined baking tray.
5. Press remaining 25g of chocolate chips into the tops of the cookies.
6. Bake at 350 for roughly 12 minutes.
7. Allow to cool slightly on the tray before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt.
There are snacks you make because something crispy is needed. And then there are snacks like these Crispy Sour Cream and Onion Chick’n Tofu Nuggets — the kind that come out of the oil or air fryer shatteringly golden, with a tangy, savory sour cream and onion coating that makes them taste like your favorite potato chip flavor transformed into the most satisfying bite-sized nugget imaginable. This is that snack. The one that disappears the moment it hits the plate. The one that has both kids and adults reaching for one more.
This recipe marinates pressed tofu in a tangy buttermilk-style brine flavored with onion and garlic powder, then double-coats it in a seasoned flour mixture loaded with sour cream and onion seasoning before frying or air frying to a deeply crispy, golden exterior with a tender, juicy interior. The result is a nugget that captures the iconic sour cream and onion flavor in genuinely crunchy, craveable form.
What makes these nuggets so outstanding is the marinating step — soaking the pressed tofu in a tangy, seasoned plant milk brine before coating allows the flavor to penetrate the tofu itself rather than sitting only on the surface, producing nuggets that taste deeply seasoned throughout rather than only on the crust.
This recipe is 100% vegan, ready in about 40 minutes including marinating time, and absolutely wonderful served hot with extra dipping sauce alongside.
Recipe Information
Prep Time
Marinate Time
Cook Time
Total Time
Servings
Calories
15 mins
15 mins
12 mins
42 mins
4
~310 kcal
Ingredients
For the Tofu and Marinade
450g extra firm tofu, pressed and cut into nugget-sized pieces
1 cup (240ml) plant milk
1 tbsp apple cider vinegar
1 tsp onion powder
½ tsp garlic powder
½ tsp salt
For the Sour Cream and Onion Coating
1½ cups (180g) all-purpose flour
2 tbsp cornstarch
2 tbsp dried onion flakes, finely crushed
1½ tsp onion powder
1 tsp garlic powder
1 tsp citric acid or 1 tbsp nutritional yeast (for the tangy “sour cream” note)
1 tsp salt
½ tsp black pepper
For Frying
3 cups (720ml) neutral vegetable oil (for deep frying), or oil spray for air frying
For the Dipping Sauce
½ cup (120g) vegan sour cream
1 tbsp fresh chives, finely chopped
1 tsp lemon juice
Pinch of salt
Instructions
Press the tofu. Press the tofu for at least 15 minutes to remove as much water as possible — this is essential for the nuggets to absorb the marinade and crisp properly. Cut into bite-sized nugget shapes.
Make the marinade and soak. Whisk together the plant milk, apple cider vinegar, onion powder, garlic powder, and salt in a shallow dish. Add the tofu pieces and let marinate for 15 minutes, turning once halfway.
Make the coating. In a wide shallow dish whisk together the flour, cornstarch, crushed onion flakes, onion powder, garlic powder, citric acid or nutritional yeast, salt, and pepper.
Coat the nuggets. Remove a tofu piece from the marinade, letting excess drip off, and dredge thoroughly in the seasoned flour, pressing to coat well on all sides. Repeat with all pieces, placing them on a wire rack as you go.
Fry or air fry. For deep frying, heat the oil to 350°F (175°C) and fry the nuggets in batches for 3–4 minutes until deeply golden and crispy, draining on a wire rack. For air frying, spray the coated nuggets generously with oil and air fry at 390°F (200°C) for 10–12 minutes, shaking halfway, until golden and crispy.
Make the dipping sauce. Whisk together the vegan sour cream, fresh chives, lemon juice, and salt until smooth.
Serve immediately. Serve the hot nuggets with the dipping sauce while at their crispiest.
Pro Tips
Press the tofu thoroughly before marinating — well-pressed tofu absorbs the marinade more effectively and crisps better during cooking.
The citric acid or nutritional yeast in the coating is what mimics the tangy character of classic sour cream and onion seasoning — do not skip both.
Press the flour coating firmly onto each piece of tofu for the thickest, craggiest, most satisfying crust.
Maintain oil temperature throughout frying and work in small batches to avoid greasy results.
Why Sour Cream and Onion Flavor Works So Well Here
The classic sour cream and onion flavor profile relies on a balance of tangy acidity, savory onion, and a hint of garlic — a combination that has proven enduringly popular in snack foods for decades because it satisfies the palate’s craving for both tang and savory depth simultaneously. Applying this same flavor profile to a crispy fried nugget translates the appeal of a favorite chip flavor into a more substantial, satisfying format.
Flavor Variations
Spicy Sour Cream and Onion Nuggets: Add cayenne pepper and chili flakes to the coating for a spicy version.
BBQ Coated Nuggets: Replace the sour cream and onion coating with a smoky barbecue seasoning blend for a different flavor profile.
Ranch Tofu Nuggets: Replace the onion-forward seasoning with dried dill, parsley, and extra garlic for a ranch-flavored version.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~310 kcal
14g
28g
2g
16g
Storage
Best fresh: These nuggets are at their crispiest within 10 minutes of cooking. Serve immediately whenever possible.
Refrigerator: Store cooked nuggets in an airtight container for up to 3 days. Reheat in an air fryer at 375°F (190°C) for 5 minutes to restore crispiness.
Freezer: Freeze cooked, cooled nuggets in a single layer for up to 1 month. Reheat from frozen in an air fryer or oven until crispy and heated through.
Frequently Asked Questions
Can I bake these instead of frying or air frying?
Yes — bake at 425°F (220°C) for 18–20 minutes, flipping halfway, on a wire rack set over a baking sheet for even crisping on both sides.
What is citric acid and where do I find it?
Citric acid is a sour, tangy powder available in the baking or canning section of most grocery stores, used to mimic the tangy “sour cream” flavor in seasoning blends. Nutritional yeast with a squeeze of extra lemon juice in the dipping sauce can be used as an alternative if citric acid is unavailable.
Can I make these gluten-free?
Yes — use a gluten-free flour blend with cornstarch for the coating, and check that the dried onion flakes have no gluten-containing additives.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more crispy, crave-worthy vegan snack recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
2 tbsp Basil chopped plus additional fresh leaves for garnish
2 tsp Miso Paste
1 tbsp Vegan Butter
2 tsp Avocado Oil
1 cup reserved Pasta Water
2 cups Baby Spinach
1 cup Raw Cashews soaked & rinsed
1/2 cup White Wine (use one you’d enjoy drinking)
1/2 cup Plant Milk ( I like Oat for its creaminess)
1/4 cup Water
454 g of short Pasta
40-45 g of Sun-dried Tomatoes rehydrated and chopped
4 cloves Garlic minced
1 small Onion chopped
Salt & Pepper to taste
Serve with Vegan Parmesan and more fresh Basil
Method.
🔹 To make the cashew cream, soak the cashews in hot water for 30 minutes. Drain, rinse and blend them with the 1/2 cup of plant milk and 1/4 cup of water. Blend until completely smooth. Set aside.
🔹 Boil the pasta according to package directions. While it cooks prepare the sauce.
🔹 Add the butter and oil to a large skillet on medium high heat. Once the butter has melted, sauté the onion until it becomes translucent. About 5 minutes.
🔹 Add in the miso paste, garlic, capers and sun-dried tomatoes and continue cooking for 3-5 minutes until the garlic becomes fragrant.
🔹 Add in the baby spinach and basil and mix well. Allow the spinach to begin to wilt before adding in the cashew cream and about 1/2 cup of the reserved pasta water.
🔹 Toss in the cooked pasta and mix well. Season with salt & pepper and add the remaining pasta water if sauce is too thick.
Serve with additional fresh basil and parmesan. Enjoy!
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