During the winter, every week is soup week at my house. I make a batch just about every weekend so we have something to eat for lunch (or dinner on those I’m-too-tired-to-cook weeknights), and this is why I’m always on the lookout for new soup recipes. Joy the Baker recently posted one that looks really interesting. It’s a vegan Cream of Mushroom Soup that gets its creaminess from homemade cashew cream (made by simply blending cashews with water). The soup won’t actually taste like cashews; they just lend a rich, nutty sweetness to the soup. Now doesn’t that sound good?
Vegan Cream of Mushroom Soup with Not-So-Vegan Garlic Herb Bread.
Stirring in the cashew cream.