Directions

1. Prepare the ingredients. Preheat the oven to 425°F. Soak the cashews in hot water and press the tofu while you chop the onion and gather the remaining ingredients.

2. Bake the potatoes. Prick the potatoes with a fork and place on a baking sheet. Bake for 45–60 minutes, or until easily pierced with a knife. Let cool slightly, then scoop out the flesh. Reserve a few chunks if you prefer a textured soup.

3. Cook the soup base. While the potatoes finish baking, heat the olive oil in a large pot over medium heat. Add the onion and cook for 6–8 minutes, until softened. Stir in the garlic and cook for 30 seconds. Add the vegetable broth and simmer for 5 minutes.

4. Blend the cashew cream. Drain the cashews, then blend with the plant milk and nutritional yeast until completely smooth.

5. Combine and thicken. Add the baked potato flesh and cashew cream to the pot. Mash the potatoes for a chunky soup or briefly blend with an immersion blender for a smoother texture. Stir in the reserved potato chunks, salt, and pepper.

6. Simmer gently. Cook over low heat for 5–10 minutes, stirring often. Add a splash of broth or plant milk if needed to reach your preferred consistency. Taste and adjust the seasoning.

7. Top and serve. Ladle into bowls and finish with the vegan bacon bits, chives, and optional vegan cheddar or sour cream.