Creamy Italian Vegan Soup
Enjoy this rich, decadent, creamy soup with kale, faux italian sausage and sun dried tomatoes. The creamy soup is made with cashews, cream cheese and stock. It's hard to believe this delicious soup is vegan!
Ingredients
- 4 Links Beyond Meat Italian Sausage
- 2 Tbsp Oil I use avocado oil
- 4 Garlic Cloves Minced
- 1 Cup Yellow Onion Diced
- 2 Cups Dinosaur Kale Chopped
- 1 Cup Sundried Tomatoes Sliced
- 1/4 Cup Nutritional Yeast
- 1 Cup Cashews Soaked and Blended
- Boiling Water
- ½ Cup Dairy Free Cream Cheese
- 3 Cups Vegetable Broth
- 1 Tbsp Italian Seasoning
- 1 Tsp Salt and Pepper
Optional Garnish
- Lemon wedges
- Chopped cashews
Instructions
- In a small bowl add 1 cup cashews. Cover with boiling water. Let soak for 15 minutes. Strain water off and set aside.
- In a large pot add the oil, sausage, minced garlic and onions and brown until cooked through. Around 5 minutes. Stir in chopped kale and seasoning.
- In a blender add cashews, nutritional yeast and stock. Blend until smooth.
- Pour into pot.
- Stir in cream cheese, and sundried tomatoes.
- Allow these ingredients to cook together until it becomes creamy and incorporated. Around 15 minutes on simmer.
- Serve and garnish with a squeeze of lemon and crushed cashews.