We’ve been eating baked potatoes almost every day for the past few weeks. Not exclusively – that would be kind of nuts, and boring – just a lot. Baked potatoes are just so simple, healthy, and tasty – it also doesn’t hurt that they’re super cheap. The other day, Taryn decided to take things up a notch, so instead making regular baked potatoes, she made this loaded baked potato soup with cashew cream.
Vegan Loaded Baked Potato Soup
Ingredients
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- 4 large potatoes, diced
- 6 slices tempeh bacon, diced
- 1/2 cup vegan cheddar cheese
- 1/4 cup nutritional yeast
- 1 cup unsweetened soy milk
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 cup soaked cashews
- juice of 1 lemon
- pinch of sea salt
- 1 tbsp olive oil
- 1 clove garlic
For the soup
For the cashew cream
Instructions
- Boil potatoes for 10 minutes until soft.
- While potatoes are boiling, saute tempeh bacon in a pan over medium heat, until browned.
- After the potatoes are soft, mash them and add soy milk, nutritional yeast, salt, pepper and 1/2 of vegan cheese.
- Stir soup with a wooden spoon until creamy.
- Spoon into bowls and top with vegan cheddar, tempeh bacon, cashew cream and chives.
- Combine all ingredients in a food processor and process on high until smooth and creamy.
For the cashew cream
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