MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Vichyssoise
 Categories: Italian, Soups, Vegetarian
      Yield: 4 Servings
 
    1/2 c  Cashews
    1/2 c  Water
      1 tb Olive oil
      4    Leeks; white parts only;
           -sliced
      1 md Potato; peeled and chopped
           -into cubes
      1 c  Vegetable stock; (or a
           -little more for a thinner
           -soup)
      1 pn Nutmeg
      1 ts Salt
           Pepper; to taste
           Chives; to garnish
           Bread; for croutons and
           -serving
 
  Preparation time: 10 minutes Cooking time: 40 minutes
  
  While a non-vegan vichyssoise is loaded with butter and heavy cream,
  this dairy-free vichyssoise is so creamy and delicious you wouldn't
  even realize that it's totally plant-based.
  
  Soak the cashews either overnight or in just boiled water for 10
  minutes. Drain the cashews and blend them with 1/2 cup fresh water
  until creamy.
  
  In a large saucepan heat the oil over medium-heat. Add the sliced
  leeks and sweat for about five minutes, stirring occasionally.
  
  Add the potatoes and fry for a couple of minutes then add the
  vegetable stock. Bring to a gentle simmer over medium-low heat and
  partially cover the pan with the lid. Allow to cook gently for 30 to
  40 minutes or until the vegetables are very soft.
  
  Puree the soup with either an immersion blender or by transferring
  the soup to a blender (in two separate batches). Blend in the
  cashews, nutmeg, salt and pepper. If the soup is too thick, add a
  little more vegetable stock until you reach the consistency you like.
  
  Transfer to a bowl and cover with plastic wrap. Cool in the fridge.
  When ready to serve, sprinkle with chopped chives and croutons and
  serve with fresh bread.
  
  Recipe by Melissa Copeland @Cilantro and Citronella
  
  Recipe FROM:
  <https://www.cilantroandcitronella.com/vegan-vichyssoise/>
 
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