I decided to see if I could replicate that rich, creaminess in a vegan avgolemono recipe. Well guess what? I found that my favorite dairy substitute, cashew cream, worked just as well as an egg substitute in this particular dish! This soup is thick, luscious, and comforting. And, frankly, I think it’s better than the traditional version. Let’s talk about how it’s made! Tip: Some versions of avgolemono are made with orzo pasta instead of rice. Feel free to give that a try with this recipe. You’ll probably need to shave a few minutes off the cook time, as orzo generally cooks a bit faster than rice.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: This is a very thick soup! Feel free to add more broth if you’d like to thin it bit. Tip: This soup makes a great accompaniment to some of my other favorite vegan Greek recipes, like vegan moussaka and vegan spanakopita.
More Vegan Soups
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