If you have read my posts lately, you may have noticed that I have been trying a variety of vegan cheeses. The reason being is I just love cheese but for some time my taste buds has been a little fussy. So I have been totally off cheese. However, with lot of patience and my desire to start eating cheese again I found a few delicious cheeses that perfectly suit my taste buds. I am totally into cheese again. Now, my mind is once again churning some delicious recipes with vegan cheese. I always thought vegan cheese had not flavor or texture, but now after my serious research I am back to loving cheese again.
While browsing through the grocery aisle I came across this wonderful vegan Parmesan cheese in powdered form from go veggie (I do not have any affiliation with them, it’s just my recommendation). I immediately bought it and tried in a couple of recipes. This cheese tasted wonderful, hence I came up with Vegan Lentil Cheese Soup. It’s been a while since I added cheese in my soup. For that matter, I used nutritional yeast for the first time. It simply enhances the flavor and taste of the soup. Nutritional yeast also provided a perfect creamy base for this wholesome soup.
Going a little overboard, I experimented with cashew milk as well. Definitely, I preferred this soup with lightened and unsweetened coconut milk. However, feel free to try it with cashew milk if you have it handy in your kitchen. This creamy thick lentil soup flavored brilliantly with Parmesan cheese is a perfect on the go meal on busy days. Vegan Lentil Cheese Soup can be made ahead of time in a big batch for later use.
If you are aiming to increase protein in your diet I encourage you to try this soup. It’s a definite winner. Even though it takes a little more time for the lentils to soften but it’s totally worth. Just pair your soup with whole grain bread for a complete meal.