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A bowl of vegan split pea soup with bread.

Vegan Split Pea Soup

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This vegan split pea soup is so simple, warm and comforting. I added in cashew cream and liquid smoke to add richness and smokiness to this velvety soup. This is perfect on colder days served with a side of biscuits, crusty bread or crackers.


for the cashew cream

  • 1 cup raw cashews, soaked in plenty of water for a few hours or overnight, then drained
  • 1 tsp apple cider vinegar
  • a few pinches of flaky sea salt
  • 1 cup water

for the soup

  • 1 TB olive oil
  • 1 large white onion, chopped
  • 1/4 tsp salt
  • 1 tsp dried thyme
  • 46 cloves garlic, minced
  • 1 TB vegan butter
  • 1/4 tsp liquid smoke
  • 1 1/2 cup split green peas, picked over and rinsed
  • 3 tsp vegan bouillon, whisked and dissolved into 2 cups hot water
  • 4 cups water

to serve

  • extra cashew cream
  • microgreens
  • thyme sprigs
  • biscuits, crusty bread, crackers


to make the cashew cream

  1. Place all of the cashew cream components into a high-speed blender and blend until completely smooth. You can leave it in the blender, as the soup is going to be transferred to the blender at the end.

to make the soup

  1. Preheat the olive oil in a large Dutch oven over medium-high heat. 
  2. Add in the onion and stir to coat. Season with the salt.
  3. Allow the onions to soften for about 5 minutes, stirring occasionally and turning down the heat if they start to burn.
  4. Add in the thyme and stir to coat.
  5. Reduce the heat to medium, and add in the minced garlic. Allow it to soften for 3-4 minutes. 
  6. Add in the liquid smoke and stir.
  7. Add in the split peas and stir.
  8. Pour the liquid bouillon mixture to the pot, then add the 4 cups of water.
  9. Bring the mixture to a boil, then reduce the heat to a simmer.
  10. Slightly cover, then allow to simmer for about 25 minutes, or until the split peas are tender. 
  11. Allow the soup to slightly cool. Taste it and adjust any seasonings.
  12. Add a couple of cups of soup to the blender with the cashew cream. Puree until smooth.
  13. If you want the soup super silky and velvety, pour it through a chinois or fine mesh strainer into a clean pot.
  14. Repeat this process with the rest of the soup. Give it a stir to move the cashew cream around.
  15. Transfer the soup into bowls and serve immediately.


Once pureed and strained, this soup tastes best right away. If you want it chunky or only puree half of it, it can be refrigerated and served later. 

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Lunch, Dinner
  • Method: Sautéed, Blended, Simmered
  • Cuisine: American