Creamy vegan potage with cashews and shiitake
Did you know that the combination of finely mixed cashew nuts and nutritional yeast is an excellent alternative to thick cream or (melting) cheese that is used to make the dishes creamy smooth. The proof is in this super creamy vegan potage. I discovered this combination, tested it and approved, when we first began our transition to vegetarian cooking a little over a year ago. I also use it for various pasta sauces, for example.
Moreover, these two ingredients are true little wonders in service of our good health!
Brazil originated cashew nut is an excellent source of monounsaturated fatty acids (“good fats”), which contribute to our good cardiovascular health. It is also rich in B vitamins, vitamin K, magnesium, phosphorus, iron … not to mention antioxidants, such as vitamin E, copper, selenium.
Nutritional yeast is rich in thiamine, riboflavin, niacin, folic acid, vitamin B6 and contains also the vitamin B12, the essential vitamin that is indispensable but often lacking in any kind of diet (it is in fact a sort of bacteria that we get directly from the soil).
A creamy smooth texture enhanced by the deliciously smoky aroma of shiitake and the crunchy pine nuts transforms this soup into an irresistible comfort food in a bowl. My children’s favourite 😉
Serves : 6. Total time: 1 hour (preparation 20 min, cooking 40 min)
INGREDIENTS (organic and in order of use)
120g of Cashew Nuts
2 tablespoons of Olive Oil
1 Celery stalk with leaves
3 Cloves of Garlic
1 level tbsp of Turmeric
1 teaspoon of Unrefined Coarse Salt
2 cm of fresh Ginger
1 teaspoon of Thyme
1.7l of Water
1 Vegetable Bouillon Cube
1/3 teaspoon of Powdered Nutmeg
120 g of Shiitake
2 tablespoons of Nutritional Yeast flakes
1 small handful of Fresh Parsley
1 small handful of Pine Nuts to serve
You can also use broccoli instead of shiitake, 300g will suffice.
- Cover 120g of cashew nuts with lukewarm water and let soak until the moment you would add them to the soup.
- Chop (as in the photo on the left hand side) 1 onion, 1 celery stalk with leaves, 3 cloves of garlic,
4 potatoes, 3 carrots and 2cm of fresh ginger. Stir them in a soup casserole with 2 tablespoons of olive oil, 1 level tablespoon of turmeric, 1 teaspoon of thyme, 1 level tablespoon of unrefined coarse salt. Over medium heat, 10-15 minutes, covered.
- Remove the stalks from and clean 120g of shiitake. Add them to the casserole with 1.7 l of water, 1 vegetable bouillon cube and 1/3 teaspoon of nutmeg (as in the photo on the right hand side). Cook over medium heat and covered for about 30 minutes.
If you use broccoli instead of shiitake, cut it into small flowers and cook for 10 minutes, no longer, then take them out and put aside until serving.
- Take the shiitake out of the casserole. Drain the cashew nuts and add them to the cooked vegetables. Add also 2 heaped tablespoons of nutritional yeast and 1 small handful of fresh parsley.
- Lower the heat to very low and mix the content of the casserole with a hand blender or in a food processor until it turns into a smooth potage.
- Keep the soup on this very low heat while you chop the shiitake into 0,5-1cm wide stripes.
- Take it off the heat add the shiitake (or broccoli) and serve with some pine nuts.