Recently I found out that you can substitute dairy cream in your recipes, using soaked cashews. I did it before in my desserts, but never tried it in regular dishes, until I made Mushroom Stroganoff. This method is amazing, because it makes you dishes taste amazingly good and people still can’t believe they eat super delicious food with no animal products in it.
Because of cold weather and laziness during these days, my easiest lunch is soup. It is always easy to make, everyone is full and happy after the big bowl of delicious winter soup, and also it gives me a little time for myself to do something besides cooking.
The recipe I am going to share with you today is special. This soup is vegan, gluten-free, healthy and still taste delicious, and it’s CREAMY!!! Who doesn’t like creamy soups? I love them, but they are always full of heavy cream, fats and calories. BOO!!!!
So this time you can make super delicious CREAMY SOUP, and enjoy it without any guilt, because it’s free of any bad ingredients for your health and body!!!!
Creamy White Bean Soup.
1 medium yellow onion, chopped
3-4 cloves garlic, minced
2 tsp chopped basil
1½ tsp dried sage
¼ tsp salt
3½ cups vegetable broth
3 cups white beans ( cooked or canned)
1/2 cup chopped sun-dried tomatoes
½ cup raw cashews
½ cup water
5 cups shredded kale
Salt & Pepper
Soak cashews in water for 6-8 hours. Drain, rinse and set aside until ready to make the soup. Sauté onions and garlic with a little coconut oil.
Add the basil, sage, salt, broth, beans, and tomatoes. Simmer, covered, for about 10-15 minutes. Meanwhile, combine the soaked cashews and water in a blender and blend until smooth. Add the cashew cream and kale to the soup and mix to combine. Cover and turn the heat off. Let it sit for about five minutes. Soup is ready to serve.