Soups
Vegan Avgolemono

Prep
15 minutes
Cook
40 minutes
Yield
4 -5
🍋 Transform the classic Greek egg-lemon soup into a creamy vegan delight with this authentic Vegan Avgolemono recipe. Featuring tangy lemon, hearty rice, and a silky tahini-miso base, this one-pot wonder delivers all the traditional flavors without any animal products.
My favorite Greek soup (avgolemono) has turned vegan, and it’s one of my absolute favorites. This vegan avgolemono is super creamy, authentic, easy, and can be whipped up in one pot. The creamy lemon-rice combination creates a comforting dish that brings me right back to my Greek roots.
I teamed up with Lundberg Family Farms to share this authentic and easy recipe because it’s seriously one of my favorites. It reminds me of home and growing up. The rice really makes it creamy, warming, and hearty—perfect for a satisfying meal any time of year.
❤️ Why You’ll Love Vegan Avgolemono
- Authentic: All the flavors of traditional Greek avgolemono soup are made completely plant-based.
- One-Pot Wonder: Everything comes together in a single pot for easy cleanup.
- Dairy-free: The combination of rice, tahini, and miso creates a luxurious texture.

🍲 Ingredients
Avgolemono Base – This soup is traditionally called avgolemono, but what really transforms it from a basic soup to this magical dish is the combination of tahini, miso paste, lemon juice, and stock. These ingredients replace the traditional egg-lemon mixture while maintaining the signature creamy, tangy profile that makes this Greek classic so beloved.
Nutritional Yeast – Also known as “nooch,” this deactivated yeast sold in the form of yellow flakes or powder brings a savory, almost cheesy flavor to the soup. It’s packed with B vitamins and protein, making it both delicious and nutritious – the perfect addition to this vegan avgolemono soup.
👩🍳 How to Make Vegan Avgolemono

1. Into a large stock pot add your olive oil, onions, carrots, celery and garlic. Cook on low heat for 10 minutes, make sure to stir occasionally to avoid any browning or burning. You don’t want the vegetables to develop any color, just want them translucent and soft.

2. Once your veggies have cooked down for 10 minutes you can add your veg stock cubes, water, nutritional yeast and tamari or soy sauce.

3. Bring this mixture to a boil, lower heat and add your rice. Cook for around 20 minutes with lid on or until your rice is cooked.
4. While your soup is cooking prepare your Miso Tahini Lemon Sauce simply by adding all your ingredients into a blender and blending till smooth. NOTE: let your stock from soup cool for a few minutes before adding to the blender with other ingredients.

6. If your rice is ready you can remove the pot from the heat and begin stirring in your lemon sauce. Continue stirring till well combined. Add your fresh dill or parsley and stir just once more.
7. Give your soup a little taste test then add the necessary seasoning. Enjoy hot with more fresh parsley or dill!
🗒 Tips and Tricks
- Vegetables: For the best flavor, cook onions, carrots, and celery on low heat just until soft, not browned.
- Rice: Use a short-grain variety for the creamiest texture in your avgolemono.
- Blending: Let stock cool slightly before blending with tahini and miso to prevent separation.
🗒 Substitutions
- Rice: Brown rice can replace white for added nutrition (allow extra cooking time).
- Herbs: Fresh parsley works well if dill isn’t available.
- Protein: Add chickpeas or white beans for a heartier vegan avgolemono soup.
- Miso: If unavailable, use additional nutritional yeast and a touch more salt.

🗒 Best served with
- Twist Bread (with Pesto & Parmesan)
- Cauliflower Pizza Crust with Arugula Salad Topper
- Easy & Authentic Greek Salad Recipe
👝 How to Store Leftovers
Store in an airtight container in the refrigerator for up to 4 days.
🤔 Common Questions
Traditional avgolemono gets its creaminess from an egg-lemon mixture. This vegan version uses tahini and miso to create the same silky texture and rich flavor while maintaining the signature tangy lemon profile.
While orzo is sometimes used in avgolemono, rice creates a creamier texture as it releases starch during cooking. This helps achieve that authentic velvety consistency in the vegan version.
Yes! The flavors actually improve after a day in the refrigerator. The rice may absorb more liquid, so you might need to add a splash of broth when reheating.
Yes, this vegan avgolemono is naturally gluten-free as long as you use gluten-free vegetable stock and tamari instead of soy sauce.
The key is to let your hot stock cool slightly before blending with the tahini and lemon. Then add the mixture back to the soup off the heat, stirring constantly.

Vegan Avgolemono
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
For the Soup:
- 2 tbsp extra virgin olive oil
- 1 1/2 cups sweet white onion finely chopped
- 1 cup celery stalk finely chopped (optional)
- 1 1/2 cups carrot finely chopped or cut into 1/2 inch rounds (optional)
- 2 cloves garlic crushed
- 2 vegetable stock cubes (or 2 tbsp vegetable stock paste) organic, no added salt
- 6-7 cups hot water
- 1 tbsp nutritional yeast
- 1 tbsp tamari or soy sauce
- 3/4 -1 cup uncooked Brown Jasmine Rice – Lundberg Farms or other rice of your choice (i.e. basmati)
- season to taste
- 1/4 cup fresh parsley or dill finely chopped
For the Avgolemono:
- 2 tbsp. tahini
- 2 tbsp white miso paste
- 3/4 cup lemon juice freshly squeezed
- 2 cups stock from soup
Garnish:
Instructions
- Into a large stock pot add your olive oil, onions, carrots, celery and garlic. Cook on low heat for 10 minutes, make sure to stir occasionally to avoid any browning or burning. You don’t want the vegetables to develop any colour, just want them translucent and soft.
- Once your veggies have cooked down for 10 minutes you can add your veg stock cubes, water, nutritional yeast and tamari or soy sauce.
- Bring this mixture to a boil, lower heat and add your rice. Cook for around 20 minutes with lid on or until your rice is cooked.
- While your soup is cooking prepare your Miso Tahini Lemon Sauce simply by adding all your ingredients into a blender (2 cups of stock from the soup – avoid scooping out rice, tahini, white miso & lemon juice) and blending till smooth. NOTE: let your stock from soup cool for a few minutes in the blender before blending with other ingredients.
- Remove pot from the heat once it's ready and begin stirring in your lemon sauce. Continue stirring till well combined. Add your fresh dill or parsley and stir just once more.
- Give your soup a little taste test then add necessary seasoning. Enjoy hot with more fresh parsley or dill!
This soup is amazing! We are sheltering in place and I am raiding the cupboards, pantry and freezer to use up what we have. With a couple of minor substitutions I made your delicious soup, served with a Greek village salad and baked some frozen spanakopita appetizers to go with. My husband says we have never eaten better 🙂
Thank you for the wonderful recipe. It is definitely going into the rotation.
THIS MAKES ME SMILE FROM EAR TO EAR! Thanks my love!
absolutely LOVED this soup. my mom used to make a similar soup when i was little and i haven’t had it in years. this recipe was perfect. i’ll definitely be making it again soon!
This makes me so happy, thanks for the love!
This soup was delicious and not like anything I had tasted before! I was really looking forward to the left overs but there wasn’t any!
haha make a double batch next time!
Unbelievably delicious & comforting!
This soup is the real winner!
Obsessed with this recipe!!! I’ve made it a few times – the first time as is, and the second and third time I’ve added lots of extra veggies and greens. It’s so tasty every way and gets devoured in my house. The miso/tahini/lemon mixture is everything and makes it so creamy!!
THIS MAKES ME SO DAMN HAPPY!
I can’t wait to try this! Has anyone tried it with cauliflower rice? I might try it to keep it Paleo. Thanks!
I feel like it would work perfectly fine!
This soup is so easy to make and delicious! Our family of 6 loved it, each and every one 🙂 even the toddler
YESS!! It makes me so happy when even the toddler is obsessed!
LOVE LOVE LOVE this soup!! I have made it two times now in the last week because it’s that good. I went with wild rice and added some Gardein chick’n to add some extra protein and wow, so cozy and filling. Can’t wait to try more of your recipes!
YASSS!!! Damn, it looked so good too babes. Thanks for the love and support!
This 👏🏽 Soup 👏🏽 Is 👏🏽 all 👏🏽 I 👏🏽 need. I actually switched the rice up for potatoes and chickpeas cause I’ve been eating waaaaaay too much rice lately…. fanfeckentastic!!!!!!! Your recipes are leggit Maria ❤️
OOOO, Lisa, I love this idea! Thanks for the tip! I am so grateful are you loving my recipes hun!
I did everything wrong and it still turned out perfectly! I accidentally put the miso in with the NY at the beginning – whatever. I didn’t have any pepper (I know) so I hit it with a dash of chili flakes before brothing. I used veg broth in a box, brown basmati rice, and for the sauce I used one whole Meyer lemon and one whole regular lemon (juice & zest of both – I am extremely lemon oriented). My tahini turned out to be three years old and smelled like a boot, so I threw it out and used a scoop of homemade cashew butter and some olive oil. Blendered with lemon – I am going to use that as a salad dressing (or beverage) in the future because it is ridiculously delicious. I also used an entire bunch of dill because dill is bae. As everyone else said, this soup is the best.
[How does miso + nooch + veg broth taste exactly like chicken broth?? If I hadn’t made this myself I’d say someone accidentally put chicken in it.]
Also – a Maria wrote it so you KNOW it’s gonna be good <3
Maria, this is hands down my favourite comment on my blog to date. HAHAH!! This is amazing. Love the dressing. Love the boot. Love the dill. Love MARIA!
Thanks gir!! Love the SOOP
You’re so weolcome!
I had to stop myself from drinking the Avgolemono straight. INSANELY DELICIOUS!! Thank you for reintroducing me to dill! Such an amazing flavor!! Looking forward to making again!
This soup is so good! Hot tip, add more liquid if you notice the rice drinking it up too fast!
This soup was so interesting and delicious! Power punch of some of my favourite vitamin filled ingredients too! Perfect for a winter cold. Thank you!
I love this soup so much!!