Vegan Wild Rice and Bean Soup with Spicy Cashew Cheese Sauce

A few years ago I wouldn’t have even looked at this as food and definitely not a meal. And now I’m over here pretty much crying cause It’s all gone and I may not be able to recreate it exactly the same. Okay, slightly dramatic. But it is THAT GOOD.

Vegan Wild Rice and Bean Soup with Spicy Cashew Cheese Sauce

In a large pot add

4 Cups chopped Red and/or Russet Potatoes

4 Large roughly chopped Carrots

1 roughly chopped Onion

2 Cloves Garlic

Cover with filtered water and boil for 30 minutes or until soft.

Once soft add the cooked veg to your high speed blender jar about 2/3 full.

Also add to the blender

2 cups soaked Raw Cashews

1 Jalapeño Pepper

1 tsp Miso Paste

Salt + Pepper

Blend on high until silky smooth, about 2 minutes.

Remove from blender and put in a jar.

Now for the soup,

Take the remaining boiled potato and carrot mixture and put it in the blender along with

1 big sprig of fresh rosemary (3-5”)

After blended return to soup pot and add in

1/2 can regular Coconut Milk

1 can Kidney Beans

1 can Black Beans

2 cups precooked Wild Rice (I cooked mine in vegetable broth)

Salt + Pepper

Stir constantly over medium heat.

When it is heated though (2-5 minutes) put the soup in a serving bowl and mix in finely sliced Swiss chard and top with the cashew cheese sauce.

Literally SO amazing. Simple. And super healthy.

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