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Homemade Vegan Chicken Broth

This vegan chicken broth delivers all the savory depth you need without any animal products. It’s the secret ingredient that transforms basic soups into something restaurant-quality. Make a big batch and freeze it in portions. Use it anywhere you’d use regular chicken broth—soups, risotto, sauces, or cooking grains. The nutritional yeast and herbs create that familiar poultry-like flavor that makes this broth feel indulgent and comforting.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 8 cups water
  • 1/4 cup nutritional yeast
  • 2 tablespoons soy sauce
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dried sage
  • 1 bay leaf
  • Salt and pepper to taste

Method
 

  1. Combine all ingredients in a large pot. Take your time here and make sure everything is evenly distributed. I like to use a large bowl so there's plenty of room to work.
  2. Bring to a boil, then reduce heat. Keep an eye on the heat — you want a gentle simmer with small bubbles, not a rolling boil. This helps develop flavor without overcooking.
  3. Simmer for 20 minutes to let flavors develop. Keep an eye on the heat — you want a gentle simmer with small bubbles, not a rolling boil. This helps develop flavor without overcooking.
  4. Strain out bay leaf.
  5. Taste and adjust seasonings. Always taste as you go — you can add more seasoning, but you can't take it away!
  6. Store in refrigerator up to 1 week or freeze.