Ingredients

The following ingredients have 9 Servings
  • 2 teaspoons olive oil
  • 1 small onion (peeled and chopped)
  • 1 cup chopped carrots*
  • 4 cups chopped potatoes*
  • 3 cups vegetable broth
  • 1 bay leaf
  • 1 cup cashews (raw or roasted)
  • ½ cup plant-based milk (not vanilla or sweetened, original)
  • ½ cup nutritional yeast flakes
  • 1 teaspoon garlic powder
  • 1 package veggie crumbles
  • 1 cup vegan cheddar cheese

Instruction

  • Heat the olive oil and the chopped onion in a large pot over medium heat. Cook until the onions are tender. Add the chopped carrots and chopped potatoes. Stir to coat, and simmer about 10 minutes. Add the vegetable broth and bay leaf and bring back to a simmer.
  • In the meantime, place the cashews in a small saucepan and add a cup of water. Simmer over medium to medium-low heat about 5 minutes, until cashews are tender, and most of the water is gone. Remove from heat.
  • Pour the tender cashews and remaining liquid from boiling in a food processor along with the plant-based milk, nutritional yeast flakes, and garlic powder. Pulse until completely smooth. You may need to push down contents from the side of the bowl several times.
  • Use a fork to test the tenderness of the potatoes and carrots. They should be tender before moving to the next step.
  • Once carrots and potatoes are tender, remove the bay leaf and add the cashew cream to the pot. Stir to combine.
  • Add the veggie crumbles. If these are frozen, take a minute or so to stir them throughout the pot.
  • Add the vegan cheddar shreds and stir to combine.
  • Serve hot. This makes a very thick soup. Feel free to add a little water if you prefer a thinner soup.