Ditchin the dairy never tasted so good! I am officially convinced that cashews are the answer to all my problems. 🙌
If someone would have told me 10 years ago that I could replicate one of my favorites soups and instead of using cheese use cashews, I would have been like….you trippin. But now I am pretty much obsessed and have them in my pantry at all times.
Servings:
Ingredients
- 3/4 cup raw cashews soaked
- 2 tbsp olive oil high quality
- 1/2 cup nutritional yeast
- 1/2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 4 cups vegetable broth
- 1/2 medium onion
- 1 russet potato peeled and cubed (about 1 cup)
- 1 rib celery finely diced
- 3-4 cloves garlic finely minced
- 2 1/2 cups broccoli finely chopped
- 1 cup carrot julienned
- 1/4 tsp nutmeg
- pinch red chilli flakes
- 1 tsp sea salt plus more to taste
- black pepper to taste
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli, salt, nutmeg, red chilli flake and pepper and sauté until softened, about 10 minutes.
- Add the potatoes and garlic and stir, then add the broth and simmer for 25 minutes until the potatoes are soft. Let cool slightly.
- Ladel half of your soup mixture into a blender, making sure to get all of the potatoes particularly. To the blender add your cashews, apple cider vinegar, nutritional yeast and Dijon mustard. Pulse until smooth-ish. If it seems too thick you can add a little water to thin it out.
- Pour blender contents back into your pot and stir and simmer for another 10 mins. Serve with crusty bread or your favorite cracker.
At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!
