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 Cheesy Potato Soup II will let you in on a little secret: this is basically a thicker version of our cheese sauce for Mac and Cheese and it’s one I’ve been tweaking for years. I think it finally has the right amount of silky smoothness, creaminess and richness and it’s our favorite Cheesy Potato Soup, something we love this time of the year when it can be so dreary and we’re still craving warming foods. Easy to make and filling, this is great any time you are craving cheesy comfort food. Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Cheesy Potato Soup 5 cups Yukon potatoes, peeled and cut into chunks 1 yellow onion, diced 1 cup carrots, sliced 1 tablespoon garlic, minced 1 tablespoon low-sodium tamari 2 cups plain, non-dairy milk 2 1/3 cups low-sodium vegetable broth, divided (plus more as needed) 1 cup raw cashews ½ cup nutritional yeast 1 tablespoon light miso 1 tablespoon fresh lemon juice Salt and pepper to taste Steam or boil the potatoes until very tender. Meanwhile, in a large pan, heat 1/3 cup of vegetable broth over medium heat for a minute. Add the diced onions and carrots, stirring often, for six minutes. Add the tamari and garlic, cooking another six minutes, stirring often. Add more broth or water as needed to keep from sticking to the pan. As this cooked, combine the cashews, broth, non-dairy milk and nutritional yeast in the blender and blend until smooth. Add to the onions and with the tender potatoes. Cook for fifteen minutes over a medium-low heat. Blend along with the miso and lemon juice. You might have to do this in stages depending on the side of your blender. You could also use an immersion blender straight in the pot. Add salt and pepper to taste and serve warm. © 2013-2018, Vegan Street |
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