I haven't found a store-bought commercial vegan cheese that I like yet. So, I make a lot of homemade vegan cheeses since my family is pretty much still addicted to cheese, but we don't want to go to the dark side.
This soup tastes just like traditional cheesy potato soup and comes together quick enough for hurried weeknights without having to make or buy any vegan cheeses. It's made with simple ingredients that should be in most well-stocked vegan pantries.
Cheesiest Potato Soup
- 1 onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 1 clove garlic, minced
- 1 tablespoon extra-virgin olive oil
- 2 large red potatoes, scrubbed and diced (you can peel them if you prefer)
- 4 cups good vegetable stock
- 1 tablespoon dried or fresh parsley
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground mustard powder
- 1/4 teaspoon turmeric
- 1 tablespoon mellow white miso
- dash cayenne
- 1 cup raw cashew pieces (soaked for several hours if you don't have a power blender)
- ¼ cup nutritional yeast
- 1 cup water
- salt and pepper to taste
In a large soup pot, sauté the onion, carrot, and celery over medium heat until the onion is translucent, about five minutes. Add the garlic and sauté for a couple minutes more. Add the potatoes and the vegetable broth and bring to a boil. Then reduce heat to a simmer and cover and let simmer for 15–20 minutes.
While the soup is simmering, blend the water, cashews, nutritional yeast, tomato paste, miso, lemon juice, and remaining spices until very smooth and creamy. Pour into the pot of soup and let cook for a few minutes more, the cashew cream will thicken the soup a bit. For a thicker, creamier soup (like the one pictured), put half the soup through the blender or pulse several times with a stick blender.
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