LOADED BAKED POTATO SOUP WITH SMOKY JALAPEÑO CASHEW CREAM

MAKES 12 CUPS SOUP; 2 CUPS CASHEW CREAM

FOR LOADED BAKED POTATO SOUP GATHER

2 medium yellow onions

4 large russet potatoes

¼ cup vegan butter

2 tablespoons sea salt

1/3 cup unbleached allpurpose flour

2 quarts vegetable stock

FOR TOPPINGS

4 scallions

2 cups shredded vegan cheddar (we love Follow Your Heart) cracked black pepper

MAKE IT

1. Dice onions (approximately 3½ cups).

2. Peel and dice potatoes (approximately 6 cups). Add to a bowl of cold water while cutting to prevent oxidation.

3. Warm vegan butter in a medium pot over a medium flame.

4. Add diced onions and sea salt.

5. Sweat for 3 to 5 minutes, or until onions are translucent, while stirring occasionally.

6. Stir in flour and cook for additional minute, while stirring constantly.

7. Drain diced potatoes and add to pot along with vegetable stock.

8. Bring to a simmer, cover ajar and cook for 20 minutes or until potatoes are tender.

9. Slice scallions.

10. Serve soup hot, topped with shredded cheddar, Jalapeño Cashew Cream, sliced scallions and cracked black pepper.

FOR JALAPEÑO CASHEW CREAM GATHER

2 jalapeños

1 cup cashews

2 cups vegan plain yogurt

2 garlic cloves

2 teaspoons sea salt

MAKE IT

1. Warm cast iron pan over high flame.

2. Blister jalapeños for 1 to 2 minutes until charred. Cool slightly; remove stem and seeds.

3. Blend charred jalapeños, cashews, yogurt, garlic, and sea salt until smooth, stopping the blender to scrape down the sides as necessary.