Step 1

In a large saucepan, add olive oil, onion and garlic and bring to medium high heat; stir shallots and let reduce for approximately 1-2 minutes.

Step 2

Add celery and continue cooking for 2-3 minutes (add another tablespoon of olive oil if you need to).

Step 3

Once celery has cooked down, cook ground beef – drain excess grease.

Step 4

Add chicken broth and potatoes.

Step 5

Bring to a simmer until potatoes are soft, but firm.

Step 6

Meanwhile, In high-powered blender, add cashews (drain first), almond milk, nutritional yeast and salt.

Step 7

Blend on high until smooth and creamy (use spatula to scrape down sides several times) approximately 4 minutes.

Step 8

Once the broth has been simmering for about 10 minutes, add your cashew sauce and start stirring to combine.

Step 9

Bring to a simmer and continue stirring – soup will thicken after a couple of minutes.

Step 10

Add lemon juice and pickle juice; stir to combine.

Step 11

Taste and add additional salt, as desired. (I added another 1/2 teaspoon).

Step 12

Serve and enjoy!