Step 1

You can watch the video in the post for visual instructions.Soak cashews for a couple of hours OR boil them for 20 minutes in water until they are soft. Once the cashews are soft, transfer them to a blender, add the cannellini beans, the plant-based milk, lemon juice & salt and blend on high speed for about 2 minutes or until super smooth and creamy. Set aside.

Step 2

For the soup: Heat oil in a large pot over medium heat, add the onion, all veggies and fry for about 4 minutes. Then add the garlic, the spices and cook for a further minute.

Step 3

Add in the veggie broth (I first used 5 cups but had to add another cup later). Bring to a boil and then reduce the heat.

Step 4

Now add the cashew-cannellini cream and stir. Let the soup simmer for about 6-8 minutes.

Step 5

Finally, add dry pasta of choice and let the soup simmer for about 8-10 minutes, or until the pasta is al-dente (check the package instructions). Stir frequently!If the soup is too thick, either add more veggie broth or plant-based milk!

Step 6

Taste and adjust seasoning. You will most likely need to add more salt! Garnish with fresh herbs, Vegan Parmesan Cheese, and enjoy!