Ingredients

The following ingredients have 6 Servings
  • 3/4 cup raw cashews
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 celery ribs, diced
  • 4 tablespoons all purpose flour (gluten free if needed)
  • 4 cups vegetable broth
  • 15 ounce can hearts of palm, drained and chopped
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon hot sauce
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds russet potatoes, peeled and chopped
  • Vegan Bacon, optional (see instruction #6 for options)

Instruction

  • Bring 2 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes. Drain the cashews and discard the soaking water. Add them to a high powered blender along with 1 cup fresh water and blend until smooth and creamy. Set aside.
  • Warm the olive oil in a large pot over medium heat. Add the onion and sauté for 2-3 minutes.
  • Add the carrots and celery to the pot and sauté for another 2 minutes. Sprinkle the flour on top of the vegetables and stir, then slowly pour in the broth while stirring constantly.
  • Now add the chopped hearts of palm, Worcestershire sauce, thyme, hot sauce, old bay seasoning, salt, pepper and potatoes.
  • Bring the soup to a boil, then lower heat to a simmer and cook for about 20 minutes until the potatoes are fork tender.
  • If using vegan bacon, prepare it and cook it until crispy. I used Lightlife bacon, but my tempeh bacon would be great here (or tofu bacon).
  • Stir the cashew cream into the soup. It should now be very creamy. Serve with crackers, fresh chopped parsley and vegan bacon, if desired. Enjoy!