Dairy Free Potato Soup with Cashew Cream

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Prep Time20 mins

Cook Time30 mins

Soaking time for cashews8 hrs

Course: Soup

Cuisine: American

Keyword: dairy-free, egg-free, gluten-free, soy-free, vegan

Servings:

Calories: 220kcal

Soak the raw cashews overnight (or 5-8 hours) in room temperature water. *
Peel and cut the potatoes into approximately 1-1½ in chunks.
Saute the shallots in oil in a 4 quart (or larger) soup pot.
When the shallots are translucent, add the potatoes and the broth. Simmer covered until the potatoes are done, about 15 minutes.
While the potatoes cook, drain the cashews and add to a high power blender container.
Cover the cashews with water, about 1 cup.**
Blend the cashews until smooth. Set aside until you are ready to thicken the soup.
When the potatoes are thoroughly cooked, puree the soup with an immersion blender, a high speed blender or a regular blender. ***
Add the cashew cream and heat.
Serve with desired garnishes and enjoy!

* Alternatively you can bring water to a boil, turn off the water, add the cashews and soak for 30 minutes. Or you can boil them for 10-15 minutes. In general the longer you soak them, the softer they become and the smoother your cashew cream.
**Instead of water you can use any unsweetened plant based milk. I have used Simply Almond with good success.
*** If the soup is hot, I use an immersion blender as I prefer to not transfer hot soup. However the soup may be less smooth with an immersion or regular blender. I actually like it better this way. If using a blender, I try to make the soup a day ahead and puree when cold. I suggest reheating in the microwave to prevent the soup sticking to the bottom of the pan.
You may need more broth to thin if the soup is too thick after cooling.