Best Ever French Onion Soup

Best Ever French Onion Soup

Soup Ingredients

⁃ 3 lb yellow onions, peeled, halved and sliced

⁃ 2 garlic cloves, minced

⁃ 1/4 cup flour of choice

⁃ 4 cups water

⁃ 2 tbsp Chickun Broth Powder (see recipe below)

⁃ 1 cup dry white wine

⁃ 1/8 tsp bay leaf powder OR 3 bay leaves

⁃ 1/4 tsp freshly ground black pepper

Serving suggestions

⁃ Crusty bread thickly sliced or cubed

⁃ Cashew mozzarella (recipe below)


1. Heat heavy sauce pan over medium-high heat, add onion, cover tightly, reduce heat to medium and cook for 5 minutes before lifting lid to stir. The onion will release liquid as it cooks, and it’s ok if it sticks a little bit, but if it begins to burn add water, 1 tbsp at a time and stir to deglaze. Continue cooking, stirring only occasionally, until onion browns. Alternately, if you’re short on time feel free to proceed to the next steps once onion is soft but not yet browned. The soup will be lighter in color but still taste delish!

2. While the onion cooks combine flour and remaining dry ingredients and set aside. In another bowl or measuring cup combine wet ingredients and set aside.

3. When onions are done cooking, add dry ingredients and stir well to incorporate. Add wet ingredients, stir well, cover and simmer 15-20 minutes

4. While soup simmers, prepare cashew mozzarella (below)

5. Ladle soup into oven-safe bowls, top with bread, dot with cheese and broil 2-5 minutes until cheese begins to brown

Cashew Mozzarella Ingredients

⁃ 1/2 cup raw cashew pieces

⁃ 1 cup water

⁃ 3 tbsp tapioca starch aka tapioca flour

⁃ 2 tbsp nutritional yeast

⁃ 2 garlic cloves, peeled

⁃ 1/2 tsp salt

⁃ 1/4 peeled lemon


1. Add all ingredients to a high powered blender and process several minutes until super silky smooth

2. Pour into sauce pan; cook, stirring constantly using a hand-held whisk. Mixture will clump at first, then will coagulate into a delish, thick, stretchy cheese

Chickun Broth Powder


⁃ 5 tbsp nutritional yeast

⁃ 2 tsp salt

⁃ 2 tsp sugar

⁃ 1/4 teaspoon garlic powder

⁃ 1/4 teaspoon poultry seasoning


1. Combine all ingredients in a jar and cover tightly. Shake well to thoroughly mix all the ingredients

2. Store in a cool dry place. Shake well prior to each use


1. Cheese may be made in advance. Store covered in fridge until ready to use

2. Cheese will thicken slightly when chilled and will soften a bit when heated but will not melt. Feel free to thin it a bit with water or plant-based milk to achieve thinner consistency if desired

Chinese Takeout: Cauliflower Orange Chickun

Orange Cauliflower Chicken


β€’ 1 small head cauliflower, cut into florets

Batter Ingredients

β€’ 1.25 cups rolled oats

β€’ 1/2 cup orange juice

β€’ 1/2 cup unsweetened plant milk

β€’ 1 tsp garlic powder


β€’ 1 cup Rice Crispies

Orange Sauce

β€’ 1/4 cup orange juice

β€’ 1/4 cup hoisin sauce

β€’ 1 tbsp ground flax

β€’ 1 tbsp maple syrup

β€’ 1 tsp garlic powder

β€’ 1/4 tsp ground ginger

Optional toppings

β€’ Chopped green onion

β€’ Sesame seeds

β€’ Red chili flakes


1. Preheat air-fryer to 400F degrees. Add batter ingredients to blender and process until very smooth & pour into a bowl

2. Add rice crispies to a separte bowl

3. Dip each piece of cauliflower into the batter, then dredge in rice crispies

4. Cook 15 minutes. Meanwhile, add sauce ingredients into a large bowl and whisk together

5. Place cooked cauliflower into bowl with orange sauce, stir gently to coat, then cook in air fryer again about 10 minutes. Plate and garnish with toppings. We like it served over rice.

Oil-Free Soy-Free Nut-Based Cheeses

Making cultured cheese at home takes a very long time unless one has the ability to store it at the correct temperature, which I don’t. Room temp is too warm and unsafe; fridge temp is too cold and therefore makes the process take a lot longer than it otherwise would. This batch has been in the works for nearly two months! Although the process takes a lot of time it’s not a lot of work, so why the heck not try it, right?

The recipe is a work in progress but I’ll share anyway. IF you make it please do share your results and any edits you make to the recipe

Day 1

2 cups raw almonds, blanched and peeled OR raw cashews

Approx 1 tbsp South River brand chickpea miso

2 probiotic capsules

A few drops of vegan rennet

1/8 tsp lactic acid

Distilled water as needed for blending

Penicillium candidum

Add nuts and just enough distilled water to barely cover them to high-powered blender & process until VERY silky smooth

Add miso, lactic acid & rennet, process just long enough to combine

Pour/spoon mixture into Mason jar, add contents of probiotic capsules and stir gently to combine

Cover jar and let sit on counter out of direct sunlight for 24 hours

Day 2

Divide above batch in half. You now have two smaller batches.

To one batch add 1 tbsp South River chickpea miso and about 1 tsp smoked paprika. Leave the 2nd batch plain

Line two mini spring form pans with fine cheesecloth and fill one with the plain batch and one with the flavored batch.

Cover pans loosely with cheesecloth, place on absorbent towel and leave on counter out of direct sunlight for 24 hours

Day 3

Uncover, grasp overhanging cheesecloth and gently begin to lift cheese out of spring form pan. If it’s still too soft to hold its shape lower it back into the pan. Lightly sprinkle top of cheese with Real Salt, cover with cheesecloth and let it rest on counter another 24 hours

Day 4

Repeat Day 3 steps for up to four more days until the cheese will somewhat hold its shape enough so that you can turn it over without it falling apart. Salt the top, cover with cheesecloth and place cheeses in the fridge

Day 5+

When cheese will hold it’s shape fairly well, turn it out of the cheesecloth and into a wax paper or parchment paper lined covered dish; Generously spray top and sides with Penicillim Candidum that has been dissolved in water, cover and return cheese to fridge. The next day, turn the cheese over and spray top and sides with Penicillium candidum

Then daily…

Turn cheese over, replacing wax/parchment paper if/when wet as often as needed, which could be as frequently as daily or infrequently as weekly

Eventually mold/rind will begin to form. Continue to turn cheese daily. Be patient! Mold rind will grow slowly