Step 1

Wash and peel the potatoes. Cube them into 1-inch chunks, then add them to a large stockpot with the chopped onions, celery, and water.

Step 2

Bring the water to a boil, then reduce the heat to simmer for 25-30 minutes (10 minutes in an Instant Pot), or until the potatoes are fork-tender.

Step 3

In the meantime, make your own cashew cream by blending 1 cup of soaked raw cashews with ¾ cup of water. Set aside for later.

Step 4

Partially or fully blend the soup with an immersion blender. Or, mix the water and vegetables in a blender, then transfer back to the pot.

Step 5

Stir in ¾ cup of cashew cream. Taste and season with salt and pepper to your liking, and add more water or cashew cream until it reaches your preferred consistency.

Step 6

Serve with garnishes like chopped green onions, chives, shredded vegan cheese, tempeh bacon, etc. Happy eating!