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!
Hey Jasmine! I haven’t tested it without the tahini so I am not sure but you might be able to use something like neutral nut butter? I am thinking cashew?
I finally got around to making this, & it was quick, easy & comforting. My best friend’s Mom used to make this soup regularly, & your recipe brought back some lovely memories. Thanks for sharing this deliciousness!
You’re so welcome, Karen!!
This soup is seriously so good. It’s one of the best things I’ve eaten in my life.
The flavours are so unique and it’s both fun and comforting. The leftovers are not really soup, but more of a risotto, as the rice continues to absorb the liquid in the fridge, but I actually love it like this.
Do yourself a favour and make this if you want something flavourful, creamy, hearty and fun 💜
I have this recipe to thank for my new love of Dill.
Thanks so much for the recipe Maria!
This makes me soooo happy, thank you so much, Kiani!!!
Wow! This came out delicious. I’m not a vegan but wanted a gluten free soup. I added quinoa and shredded chicken. Also, added 2 cups of chicken stock to the sauce mixture so it’s not too thick and used both parsley and dill. I will definitely make this again. Thank you! 🙂
yay, so glad you loved this!
To preface, I want to start by saying this recipe is everything my childhood was AND more. I either found avgolemono too watery, or too thick and lacking in flavour. It’s safe to say that Maria absolutely nailed this one out of the park! I remember the first time I made this, as I watched the tahini and miso paste blend together (along with tons of lemon, of course), to beautifully thicken the avgolemono and add so much depth to the flavour profile! My Greek family (a few are plant based other than myself, most are not), could not stop raving about it. Thank you for this truly authentic recipe, Maria! It’s such a winner!!
Thank you so much sweetie for the love!
Loved this soup! Very flavorful, added lots of fresh dill, and leftovers held up well too!
Thank you hun! So glad you loved this!
This recipe brought back so many memories for me because I used to cook the same recipe with my grandma growing up! This recipe is a vegan spin on a Greek classic and it is so delicious!
Awe, Elena, this makes me so happy!
Can’t wait to try this! I plan to use Better Than Bouillon low-salt vegetable paste mixed with water, because I don’t have vegetable stock cubes. Would you mind telling me how much salt is in one of your cubes? Some cubes have no salt at all, others have a small amount. I’m just trying to determine how much bouillon paste to add to the water. With the soy sauce and miso (which I LOVE), I don’t want to over-salt with too much bouillon paste. Thanks you for your help and the recipe 🙂
You can use the better than bouillon, just don’t add salt to the recipe till the end and then test for salt! I would do as much stalk as you need to create a delicious broth. YOU WILL LOVE THIS RECIPE!
I have been craving Greek food…since we can’t travel (even to Calgary!) then the next best thing is to make it myself! I’ve made this twice now for my Vegan Family and we LOVE it. ps thanks for the option of increasing the yield, we love leftovers! Such great flavour!!!
You’re so welcome!!! So glad you enjoyed this!!
Made this soup for my vegan fam! Love love love ❤!!
Thank you so much for the love, Megan!