Ingredients
Units
Scale
Soup:
- 1 yellow onion, diced
- 2 tbs vegan butter
- 3 cloves garlic, minced
- 3 med/large potatoes – peeled and diced
- 4 cups vegetable broth
- 1 cup cashews, soaked
- 1 cup vegan sour cream
- 1–2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 1 1/2 tbsps vegan Worcestershire
- 1 1/2 tsps liquid smoke
Toppings:
- 1/2 cup Vegan Cheddar
- 2 stalks green onions or chives, chopped
- 1/2 cup vegan Sour Cream
- 1/2 cup vegan bacon
Instructions
- Place cashews in boiling water for at least 10 minutes.
- Heat a large pot of water to boiling and add the potatoes. Boil for 15-20 minutes or until fork tender.
- Add the vegan butter and onions, cook until slightly browned (5 mins)
- Add the garlic, vegan Worcestershire, thyme, liquid smoke, salt and pepper. Cook for another 2 minutes.
- In a high power blender add the soaked cashews and half the broth. Blend until smooth. Combining these 2 ingredients first allows for less blending and a smoother texture.
- Now add the vegan sour cream, cooked onions, potatoes, and remaining broth. Blend until smooth. Add additional broth if needed. (You may have to do this in segments)
- Pour the blended ingredients back into the pot and add more if desired to achieve the right consistency.
- Bring to a low simmer. The more you heat the soup, the thicker the consistency will be.
- Top with the vegan cheddar cheese, scallions/chives, fake bacon, and vegan sour cream
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1