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Boil the Vegetables:
In a large pot or Dutch oven, combine the vegetable broth, potatoes, carrots, and vegan butter. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender (about 10-12 minutes). Add the chopped dill pickles and continue to simmer.
Prepare the Sour Cream Mixture:
In a medium bowl, stir together the flour, vegan sour cream, and water until it forms a smooth paste.
Thicken the Soup:
Slowly whisk the sour cream mixture (2 tablespoons at a time) into the soup. Whisk vigorously to ensure it blends smoothly. If you notice small flour lumps at first, don’t worry—they will dissolve as the soup cooks and thickens.
Add the Flavor:
Stir in the dill pickle juice, Old Bay seasoning, salt, black pepper, and cayenne pepper. Let the soup cook for another 5 minutes to allow the flavors to meld together.
Finish and Serve:
Remove the soup from heat and serve immediately. Garnish with sliced dill pickles, a sprinkle of fresh dill, and cracked black pepper for a beautiful presentation.
Tips for Success
Vegan Sour Cream: Use a high-quality store-bought option or make your own by blending 1 cup soaked cashews, 2 tablespoons lemon juice, 1 teaspoon apple cider vinegar, and water until smooth.
Pickle Juice: Use juice from dill pickles, not sweet pickles, for the signature tangy flavor.
Customize the Heat: Adjust the cayenne pepper to your preference for a milder or spicier version.
Why You’ll Love This Recipe
This soup is creamy, tangy, and totally unique—without a drop of dairy! It’s perfect for pickle lovers looking for a cozy, hearty vegan meal. Pair it with crusty bread or a side salad for a complete dinner.
