We’ve been eating baked potatoes almost every day for the past few weeks. Not exclusively – that would be kind of nuts, and boring – just a lot. Baked potatoes are just so simple, healthy, and tasty – it also doesn’t hurt that they’re super cheap. The other day, Taryn decided to take things up a notch, so instead making regular baked potatoes, she made this loaded baked potato soup with cashew cream.

Print Vegan Loaded Baked Potato Soup Ingredients For the soup 4 large potatoes, diced

6 slices tempeh bacon, diced

1/2 cup vegan cheddar cheese

1/4 cup nutritional yeast

1 cup unsweetened soy milk

1/2 tsp sea salt

1/2 tsp black pepper

For the cashew cream 1 cup soaked cashews

juice of 1 lemon

pinch of sea salt

1 tbsp olive oil

1 clove garlic Instructions My Latest Videos Boil potatoes for 10 minutes until soft. While potatoes are boiling, saute tempeh bacon in a pan over medium heat, until browned. After the potatoes are soft, mash them and add soy milk, nutritional yeast, salt, pepper and 1/2 of vegan cheese. Stir soup with a wooden spoon until creamy. Spoon into bowls and top with vegan cheddar, tempeh bacon, cashew cream and chives. For the cashew cream Combine all ingredients in a food processor and process on high until smooth and creamy. 3.1 http://veganfoodlover.com/vegan-loaded-baked-potato-soup/ VeganFoodLover.com