Cook Time: 30 Minutes
All you need is:
3-4 Ears of Corn with the Corn Removed *or 3 cups of rozen or canned
2 Russet Potatoes Peeled and Diced
1 Leek Chopped
1 Garlic Clove Minced
2 Cups of Vegetable Stock
2 Tbs of Fresh Parsley Chopped
4-6 Tsp of Nutritional Yeast
4 Tbs of Extra Virgin Olive Oil
Salt and Pepper to Taste
1 Mini Sweet Red Pepper Sliced (Optional Garnish)
1 Cup of Cashew Cream (ingredients below)
1 Cup of Raw Cashews (soaked 4-6 hours, rinsed and drained) *TIP if you don’t have time to soak your cashews simple cover them in water and microwave them for about 35-60 seconds to soften.
1 Tsp of Garlic Powder
1 Tsp of Onion Powder
2 Tbs of Nutritional Yeast
Juice of 1/2 a Lemon
1/4 Tsp of Salt
1 Cup of Water
First prepare the cream by combining all ingredients into your blender and blend until smooth and creamy and set aside.
Place a large pot over medium heat and add in the oil, leeks, potatoes and garlic. Cook for about 6-7 minutes or until the potatoes are almost fork tender. Next add in the corn and vegetable stock and let simmer covered for and additonal 10-12 minutes stirring occasionally. Next pour in the cashew cream, salt & pepper to taste and nutritional yeast. Lower heat to low and continue cooking for an additonal 4-5 minutes. Next stir in fresh parsley and top with sliced red peppers and serve. That's it.
I hope you all enjoy!