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Title: Vegan Vichyssoise
Categories: Italian, Soups
Yield: 4 Servings

1/2 c Cashews
1/2 c Water
1 tb Olive oil
4 Leeks; white parts only;
-sliced
1 md Potato; peeled and chopped
-into cubes
1 c Vegetable stock; (or a
-little more for a thinner
-soup)
1 pn Nutmeg
1 ts Salt
Pepper; to taste
Chives; to garnish
Bread; for croutons and
-serving

Preparation time: 10 minutes Cooking time: 40 minutes

While a non-vegan vichyssoise is loaded with butter and heavy cream,
this dairy-free vichyssoise is so creamy and delicious you wouldn't
even realize that it's totally plant-based.

Soak the cashews either overnight or in just boiled water for 10
minutes. Drain the cashews and blend them with 1/2 cup fresh water
until creamy.

In a large saucepan heat the oil over medium-heat. Add the sliced
leeks and sweat for about five minutes, stirring occasionally.

Add the potatoes and fry for a couple of minutes then add the
vegetable stock. Bring to a gentle simmer over medium-low heat and
partially cover the pan with the lid. Allow to cook gently for 30 to
40 minutes or until the vegetables are very soft.

Puree the soup with either an immersion blender or by transferring
the soup to a blender (in two separate batches). Blend in the
cashews, nutmeg, salt and pepper. If the soup is too thick, add a
little more vegetable stock until you reach the consistency you like.

Transfer to a bowl and cover with plastic wrap. Cool in the fridge.
When ready to serve, sprinkle with chopped chives and croutons and
serve with fresh bread.

Recipe by Melissa Copeland @Cilantro and Citronella

Recipe FROM:
<https://www.cilantroandcitronella.com/vegan-vichyssoise/>

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