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Easy Borscht [Vegan, Gluten-Free]

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Today I would like to honor my Mom by featuring this vegan version of one of her favorite recipes. Enjoy this plant-based twist on traditional borscht!

Easy Borscht [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan






For the Borscht:

  • 1 scallion
  • 4 medium beets
  • 2 large carrots
  • 2 tablespoons coconut oil
  • 1 lemon juice only
  • 2 medium sweet potatoes
  • 2 teaspoons Himalayan pink salt
  • 1/2 cabbage
  • 2 bay leaves
  • 5 peppercorns
  • Optional garnish: Handful of fresh chopped dill

For the Sour Cream:

  • 1/2 cup cashews preferably soaked overnight
  • 2 teaspoons tahini
  • 1 lemon juice only
  • 1/4 teaspoon Himalayan pink salt
  • 1 teaspoon nutritional yeast
  • 1/2 cup water


The day before:

  1. Soak cashews in 1 1/2 cups of warm water overnight.

For the Soup:

  1. Peel and finely chop the scallion. Set aside.
  2. Scrub the beets well under cold water, peel them and grade them using a hand grater or food processor.
  3. Next, take the carrots, wash, peel and grade them as well.
  4. In a large pot heat the coconut oil over medium heat. Add the scallion and cook for 1-2 min, stirring frequently.
  5. Add shredded beets and carrots and stir it all together.
  6. Next, add 2 tablespoons of water and juice of 1/2 lemon.
  7. Reduce the heat to low and simmer for about 20 minutes.
  8. Meanwhile peel the sweet potatoes and diced them into small cubes.
  9. After 20 minutes of simmering, add 6 cups of boing water into the pot.
  10. Add salt and potatoes.
  11. Shred 1/2 cabbage and add to the soup.
  12. Let it cook for 5 minutes.
  13. Add the bay leaves and peppercorn, stir it all up and let cook for another 5-10 minutes.
  14. To serve the borscht pour it while it’s still hot into your favorite bowl. You can enjoy it just like this, or go the extra mile and serve with dairy free sour cream (recipe below) and garnish with fresh chopped dill.

For the Sour Cream:

  1. Strain the cashews and rinse them under cold running water.
  2. Place all ingredients in your blender (I used my Vitamix)
  3. Blend on high for 5-7 minutes, scraping down the sides as needed, until very smooth and creamy.
  4. Serve 1-2 spoonfuls on top of the borscht soup.
  5. Transfer the rest to a mason jar or other glass airtight container.
  6. Can be stored in your fridge for up to 1 week.





Healthy plant-based recipes for the active lifestyle. Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto and all around lovers of abundance and nourishment based in Vancouver, Canada. Through they blog  Activevegetarian.com they inspire others to live a healthy, active, plant-based lifestyle. 



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