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!
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
- Soak the cashews overnight
- Sauté the potatoes and carrots in a pan with a little oil (oil is optional)
- Once the potatoes and carrots are pierced easily with fork, transfer to blender
- Add the rest of the soup ingredients and blend until creamy
- While that's going, sauté the other potato with the onion
- Pour soup mixture over the potato/onion mixture, garnish, and serve!
Notes
Store sealed in the fridge for up to 2 weeks!