Easy Vegan Creamy Potato Soup Recipe

Vegan Creamy Potato Soup Recipe using cashews!

Appetizers, Mains, Recipes, Soup | September 11, 2016 | By

This Easy Vegan Creamy Potato Soup Recipe is a plant-based alternative to the heavy-cream-laden variety. Cashews, potatoes, and carrots are the heroes this time. They combine beautifully with spices to become a hearty, creamy, and cheesy soup!

bowls of vegan creamy potato soup recipe with cashews and carrot

Delicious Hearty Soup Starts with Clean Ingredients!

First of all, I want to be perfectly open and clear: I love potatoes.

Give me french fries, baked potatoes, hash browns, gnocchi, give me everything! More so, with Huffington Post declaring potatoes a “superfood”, what a better reminder to enjoy our spuds!

Well, ladies and gents, I am here to present the creamiest, heartiest, loaded potato soup ever! More importantly, we are gonna make it without using any milk, heavy-cream, or butter!

To do this, we start by swapping out any cream-based products with soaked cashews! (What can’t you do with cashews!?)

 

ingredient basket for vegan creamy potato soup recipe

Next, we take carrots and potatoes and cube them up into small pieces. Don’t worry too much about the size, but the smaller the cut, the faster it’ll cook!

It only took us about 15 minutes to sauté the veggies. Keep an eye on it and stir often!

cut potatoes and carrots for vegan creamy potato soup recipe

cooked carrots and potatoes for vegan creamy potato soup recipe

This is where the real magic happens:
Combine the cooked veggies with the other ingredients in a blender.

I’m being serious! I have no idea how people made soup before high-powered blenders *cough* vitamix *cough*.

Somehow these (seemingly-odd?) ingredients are suddenly transformed into the creamiest, “cheezy” potato soup ever!

blending ingredients in vitamix for vegan creamy potato soup recipe

Meanwhile, I prepare the garnish and soup filling. (Is that a term?)

I insist on my soup having a solid garnish to chew.. I know that may sound weird, but without some kind of soup filling (there’s that phrase again!), it doesn’t ever seem to satisfy my hunger.

It may be completely in my head, “no chewing = didn’t really eat”, but I can’t seem to shake it!

To remedy this, I sautéed one more potato with some onion to add to the soup. This gives it just the right amount of chew to make it feel like a meal 🙂

 

spooding out vegan creamy potato soup recipe

To make it “authentic loaded-potato style”, we adorned this beauty with vegan bacon, sour cream, green onions, and Sriracha!

Even without the whole potatoes, this vegan creamy potato soup recipe is still extremely filling and delicious!

Serves 8 cups of soup

Easy Vegan Creamy Potato Soup Recipe

This Easy Vegan Creamy Potato Soup Recipe is a plant-based alternative to the heavy-cream-laden variety. Cashews, potatoes, and carrots are the heroes this time. They combine beautifully with spices to become a hearty, creamy, and cheesy soup!

4 hrPrep Time

15 minCook Time

4 hr, 15 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

    For the Soup Base
  • 3/4 cup raw cashews, soaked overnight
  • 1-2 russet potatoes, cubed
  • 2 large carrots, sliced
  • 2/3 cup nutritional yeast
  • 2 cups vegetable stock, preferably low-sodium
  • 2 tablespoons lemon juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • For the Garnish
  • 1/2 white onion, diced
  • 1 more russet potato, cubed
  • Daiya cheddar cheese
  • Cut green onion
  • "Bacon" bits

Instructions

  1. Soak the cashews overnight
  2. Sauté the potatoes and carrots in a pan with a little oil (oil is optional)
  3. Once the potatoes and carrots are pierced easily with fork, transfer to blender
  4. Add the rest of the soup ingredients and blend until creamy
  5. While that's going, sauté the other potato with the onion
  6. Pour soup mixture over the potato/onion mixture, garnish, and serve!
Cuisine: American | Recipe Type: Soup

Notes

Store sealed in the fridge for up to 2 weeks!

7.6.6
29
ESHA Logo
Calories
100 cal
Fat
6 g
Carbs
8 g
Protein
4 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

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