- 2 quarts and 1/2 cup low-sodium vegetable stock, divided
- 1 onion, diced
- 3 leeks, washed well and white and green parts cut small
- 3 celery stalks, diced
- 1 carrot, diced
- 1/8 teaspoon red pepper flakes
- 3 large yukon gold potatoes, medium diced
- 1/4 cup water
- 1/4 cup whole wheat flour
- 2 cups Cashew Cream (see recipe below)
- 10 ounces button mushrooms, chopped (I have also used dried shitake mushrooms here too)
- 1 tablespoon lemon juice
- 2 sushi nori sheets, torn into small pieces (kitchen shears work great)
- 1/2 cup nutritional yeast flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (for garnish)
In a large soup pot over medium-high heat, add 1/2 cup of the vegetable stock and sauté the onion, leeks, celery, and carrot until tender. Add the red pepper flakes and cook briefly.
Add the remaining 2 quarts vegetable stock and the potatoes, bringing them to a boil. Turn down the heat to a medium and cook the potatoes until tender.
In a separate bowl, combine the water and flour and whisk until smooth. Add to the soup mixture.
Add the Cashew Cream (see recipe below), mushrooms, lemon juice, nori pieces, nutritional yeast, salt, and pepper. Simmer until the flavors are well blended and the consistency is creamy. stirring frequently.
Garnish with smoked paprika.
This recipe is for a creamy, cashew-based milk than can be used in various dishes as a thickener and overall flavor enhancer. When traditional recipes call for heavy cream or a soy creamer, I like to use cashew cream. Use this cream sparingly, though, as it is a high-fat plant food.
- 1 cup raw cashews
- 2 cup water
Place into a high-powered blender and blend until very smooth and creamy.