Vegan Potato Chowder is a hearty and comforting soup that is great for cold days. Cashews make it creamy without using dairy, and leeks add a hint of sweetness. Nutritional yeast gives this chowder a cheesy taste that makes it impossible to resist.
Ingredients: 4 cups vegetable broth. 4 large potatoes, diced. 2 leeks, sliced. 1 onion, chopped. 1 cup raw cashews, soaked. 2 cloves garlic, minced. 1/2 teaspoon thyme. 1/2 teaspoon rosemary. 1/2 teaspoon black pepper. 1/2 cup nutritional yeast. Salt to taste. 2 tablespoons olive oil.
Instructions: In a large pot, heat olive oil over medium heat. Add onions, leeks, and garlic. Saut until softened. Add diced potatoes, thyme, rosemary, and black pepper. Stir well. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes. In a blender, combine soaked cashews and nutritional yeast with some of the cooked soup broth. Blend until smooth. Pour cashew mixture back into the pot. Stir to combine. Season with salt to taste. Simmer for an additional 5 minutes. Serve hot and garnish with fresh herbs if desired.
Prep Time: 15 minutes
Cook Time: 25 minutes
choc o pain
