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Creamy Vegan Potato Soup with Cashew Blender Magic Recipe

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3.9 from 88 reviews

A creamy, comforting potato soup made with simple vegetables and blended cashew cream, perfect for a hearty, vegan-friendly meal. This easy recipe combines sautéed onions, carrots, celery, and garlic with tender potatoes simmered in vegetable broth, finished with a rich cashew-based cream for smooth texture and a touch of lemon juice for brightness.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and chopped
  • 3 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 2 medium russet potatoes (about 12oz), peeled and cut into 1/2-inch chunks

Liquids and Seasoning

  • 4 cups vegetable broth
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 teaspoon lemon juice

Cashew Cream

  • 1/2 cup cashews, soaked for 4 hours (or quick-soaked method)
  • 1/2 cup water (for blending cashews)

Instructions

  1. Sauté Vegetables: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the diced onion, chopped carrots, and celery, cooking for about 6 minutes while stirring occasionally until they start to soften.
  2. Add Aromatics and Potatoes: Stir in the minced garlic, dried thyme, and potato chunks, cooking for an additional 2 minutes to let the flavors meld.
  3. Add Broth and Bay Leaf: Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil over medium-high heat.
  4. Simmer Soup: Reduce the heat to low and let the soup simmer gently for 20 minutes or until all vegetables, especially the potatoes, are tender. Remove and discard the bay leaf.
  5. Prepare Cashew Cream: While the soup simmers, drain the soaked cashews and blend them with 1/2 cup of fresh water until completely smooth to create cashew cream.
  6. Blend Soup Base: Ladle about one cup of the hot soup into the blender with the lemon juice, blend until smooth to add to the cashew cream.
  7. Combine and Season: Pour the blended soup and cashew cream mixture back into the pot with the remaining soup. Stir thoroughly to combine and season with salt and pepper to taste.

Notes

  • For a quick-soak of cashews, boil them in water for 15 minutes instead of soaking for 4 hours.
  • This soup can be made gluten-free and vegan as it contains no dairy or gluten ingredients.
  • Adjust the consistency by adding more vegetable broth or water if the soup is too thick after blending.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://yourdailycook.com/creamy-vegan-potato-soup-with-cashew-blender-magic-recipe/