Creamy Vegan Potato Soup

The Soup:

1. Add chopped onion to a pot and cook for 3 minutes over medium heat. Add minced garlic and cook for about 1 minute more.
2. Add diced potatoes to the pot along with filtered water, bouillon, and cashew milk. Stir well, making sure the bouillon is dissolved into the liquid.
3. Bring to a boil and cook for 10 minutes or until potatoes are tender when pierced with a fork.
4. Reduce heat to simmer and carefully remove about half of the soup to a blender and blend until smooth. Set aside.
5. Add chopped carrots and celery into the pot of soup. Cook on medium heat for 5 minutes. Then add the pureed soup back into the pot.
6. Lower the heat to a simmer for 15 minutes before serving.

Cashew Sour Cream:

7. Combine all sour cream ingredients (soaked raw cashews, unsweetened nut milk, white vinegar, salt, and nutritional yeast) in a blender and blend until smooth. Pour into a small bowl or container and place in the fridge until ready to use.

Smokey Tempeh:

8. Combine maple syrup, liquid smoke, and Tamari in a bowl and whisk together. Slice tempeh and place in the bowl, coating each piece with the sauce. Set aside to marinate for 20 minutes.
9. Place the marinated tempeh either in a preheated oven at 375°F (190°C) for 10 minutes, or place on a pan and cook for 3 minutes on each side.

To Serve:

10. Top the creamy vegan potato soup with cashew sour cream, smokey tempeh, vegan cheddar cheese, and green onions or chives.