Food & Recipes
  • 1 red onion, diced
  • 3 stalks of celery, diced
  • 1/4 cup Earth Balance Buttery Spread
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 8 cups vegetable broth (7 cups + 1 cup separated)
  • 2 russet potatoes, peeled and diced into cubes
  • 1 bag of frozen corn
  • 1 cup raw cashew pieces
  • 1 cup vegan cheddar cheese (i.e. Daiya)
  • 2 Tbsp minced parsley (fresh or dried)
  1. In a stock pot, melt the Earth Balance over medium heat.
  2. Add the onions, a pinch of salt and allow the onions to sweat for a minute or two.
  3. Then add the celery and a pinch of salt.
  4. Continue cooking for a few more minutes until the veggies are translucent.
  5. Add the potatoes, a pinch of salt, onion powder and garlic powder and stir together.
  6. Cover with 7 cups of the broth and turn the heat up to start the soup simmering and get the potatoes cooking.
  7. Once at a simmer, add the corn (reserving one cup of corn for the next step).
  8. Allow everything to cook.
  9. In a blender, combine the cashews with the remaining veggie broth and blend until completely smooth.
  10. Once smooth, add the corn and pulse until the corn is chopped and chunky.
  11. Add the contents of the blender to the soup and mix together.
  12. The soup will thicken as it gets warmer.
  13. If you are adding dried parsley, add it now.  If using fresh, add it at the end.
  14. To finish the soup, add the vegan cheese stir to combine. Once it's totally melted, check to potatoes to see of they're done. Let it cook for a few minutes more to get really thick.