Fall is in the air today. One of my favorite recipes in the fall is cheesy potato soup. So I made this classic soup for lunch today with a cashew cream sauce and fresh, sauteed vegetables instead of canned creamed soup. Comforting and delicious and much healthier than the original.

Cheesy Potato Soup

Red potatoes
Yellow onion
Celery
Garlic
Mushroom (I used enoki)
Leeks – fresh from the garden
Vegetable broth
Raw cashews
Water
Lemon juice
Braggs amino acid
Salt
Pepper

Cube and boil the potatoes. In another pan, sautee the onions, then add celery, then add garlic, then add mushroom and leeks. When potatoes are soft, drain and add vegetable broth. Blend cashews, water, lemon juice, braggs amino acid and salt. Add to soup. Heat through. Add salt and pepper to taste.

I had the entire family taste this one and they couldn’t believe what they were eating. This was a big win for me. My first experience with a cashew-based cream soup and I couldn’t have enjoyed it more. Another example of how my “vegan substitute” is much better than I ever thought the “original” was. See my posts on vegan ice creams (coconut, rice, etc).

Tags: vegan