This was another vaguely St. Patrick’s Day themed recipe I made for my going away party. It’s quite thick, and really tasty – lots of non-vegans tried and liked it too!

Ingredients:

• 1/4 cup vegan margarine
• 2 leeks thinly sliced
• 1 tablespoon garlic powder (or 3 cloves minced garlic)
• 1 tablespoon onion powder (or 1/2 onion, diced)
• salt and pepper to taste
• 1 quart vegetable stock
• 1 tablespoon cornstarch
• 4 cups of yellow potatoes peeled and cubed into bite sized pieces
• water
• 2 cups raw cashews

The first part of this recipe starts the night before – put the cashews in a bowl with enough water to cover them. Let soak overnight, then drain and rinse. The cashews get big and slightly creepy looking.

With one normal one for contrast.

Put the soaked cashews in a blender with enough water to just cover the nuts. Blend until a smooth, thick liquid, then set the cashew ‘cream’ aside.

Combine the leeks, and onion and garlic if using fresh, with the margarine in a large pot over medium heat. Season with salt and pepper.

Cook for 5 or 10 minutes, until the veggies have softened. Dissolve the cornstarch into the vegetable stock, then pour into the pot. Add the garlic and onion powder, if using powder, and the potatoes. Stir constantly until it reaches a slow boil.

Add the cashew cream and reduce heat to simmer.

Simmer for 30 minutes, or until potatoes are soft.

You can eat it now, or blend it, either using an immersion blender or by pouring into a regular blender in several batches.

The soup is super thick and filling, and doesn’t taste like cashews at all. It does taste might potato-y, and delicious!

Vegan Potato Soup

From Vegan Valor.

• 1/4 cup vegan margarine
• 2 leeks thinly sliced
• 1 tablespoon garlic powder (or 3 cloves minced garlic)
• 1 tablespoon onion powder (or 1/2 onion, diced)
• salt and pepper to taste
• 1 quart vegetable stock
• 1 tablespoon cornstarch
• 4 cups of yellow potatoes peeled and cubed into bite sized pieces
• water
• 2 cups raw cashews

Place the cashews in a bowl with enough water to cover them. Let soak overnight, then drain and rinse. Put the soaked cashews in a blender with enough water to just cover the nuts. Blend until a smooth, thick liquid, then set the cashew ‘cream’ aside.

Combine the leeks, and onion and garlic if using fresh, with the margarine in a large pot over medium heat. Season with salt and pepper.

Cook for 5 or 10 minutes, until the vegetables have softened. Dissolve the cornstarch into the vegetable stock, then pour into the pot. Add the garlic and onion powder, if using powder, and the potatoes. Stir constantly until it reaches a slow boil.

Add the cashew cream and reduce heat to simmer. Simmer for 30 minutes, or until potatoes are soft.

Eat as is, or blend, either using an immersion blender or by pouring into a regular blender in several batches.