seasonal header image

For the Cashew Cream:

• 2 cups of raw whole cashews

• Water


For the Soup:

• 2 tbs olive oil (or 3 tbs water for oil free)

• 2 1/2- 3 lbs of Red potatoes, peeled and chopped into 1 in. cubes

• 1 large sweet onion, chopped

• 2 quarts of veggie stock* (or no-chicken stock)

• 1 bay leaf

• 1 cup cashew cream (can leave out for a lower fat version)


For the Garnish:

• Chives, chopped

• Jack Daiya Cheese, grated



Procedure Header all entrees link

Loaded Baked Potato Soup

6 servings


Cashew Cream (requires advanced preparation):

1. Place cashews in an air tight container and fill it with water until the cashews are covered. Place in the fridge overnight (at least 6 hours).

2. Drain cashews in a strainer and rinse.

3. Place cashews in blender and then fill it up with water until the water is 2 inches higher than the cashews. Blend until very smooth.

4. Add more water if necessary. You want the texture to resemble a heavy cream.



1. Heat oil or water in a large pot. Sautée onion and potato for 10 minutes.

2. Add stock* and bay leaf and bring to a boil. Reduce and simmer for 25 minutes.

3. While simmering, prepare your tempeh bacon by frying in a skillet for 3 minutes on each side or until dark brown.

4. After the 25 minutes, add the cashew cream and simmer for 10 more minutes.

5. Turn off heat, remove bay leaf, and blend with an emulsion blender or transfer to a blender and blend until smooth.

6.Transfer to bowls and top with grated Daiya Jack, tempeh bacon, and chives.

*Shandyism: We always use Better Than Bouillon brand No-Chicken. For this recipe, if you're using the Better Than Bouillon, instead of putting in broth add 2 quarts of water in the pot and bring it to a boil (with the vegetables). When it has reached a boil, add 3 tbs of bouillon and mix thoroughly.