Delicious & Easy
Naturally Vegan: Creamy Gluten-Free Loaded Baked Potato Soup
Make the Soup
In a large pot, heat olive oil over medium heat. Add chopped onion and cook for three minutes; add garlic and cook for one minute more. Add diced potatoes, filtered water, bouillon, cashew milk, nutritional yeast, and black pepper.Stir well to ensure the bouillon is dissolved. Bring to a boil and cook for 10 minutes or until potatoes are tender when pierced with a fork.
Reduce heat to simmer and carefully transfer about half of the soup to a blender; process until smooth.
Add chopped carrots and celery into the pot of soup and simmer over medium heat for five minutes. Then add pureed soup back into the pot. Reduce heat to low and simmer for 15 minutes. Taste and adjust seasonings before serving.
Make Smoky Tempeh Bacon
Preheat oven to 375 degrees F.
Whisk together maple syrup, liquid smoke and Tamari in a shallow bowl. Slice tempeh and place in bowl, coating each piece with the sauce. Set aside for 20 minutes.
Place marinated tempeh on a baking sheet and cook for 10 minutes, flipping once.
Make the Cashew Sour Cream
Place all sour cream ingredients cream in a blender and process until smooth.
Pour into a small bowl or container and place in fridge until ready to use.
Bring it all Together
Top bowls of soup with cashew sour cream, smoky tempeh, vegan cheddar cheese, and green onions or chives.