Step 1

Rinse and drain the soaked cashews, and add them to a blender along with the cooked potato, white beans, miso, and nutritional yeast. Blend until smooth, adding a little bit of water if needed to blend. Set mixture aside.

Step 2

In a soup pot, heat the olive oil over medium-low heat. Add the onion and celery, and stir well. Cook until both are softened and translucent, about 5 minutes. Add the garlic, and cook for another 30 seconds.

Step 3

Stir in the Old Bay seasoning, ground black pepper, and diced potatoes. Cook for about 2-3 more minutes, stirring frequently. Deglaze the pan by adding the cognac, stirring well, and scraping around the bottom of the pan for any stuck pieces. If you're not using alcohol, do this same thing with a small splash of the vegetable broth.

Step 4

Add all of the vegetable broth and bring the mixture to a boil. Reduce to a simmer and stir in the yuba pieces. Continue to cook until the potatoes are tender, about 15 more minutes. Stir in the cashew cream mixture, and simmer until hot. Finally, stir in the vinegar and half of the chopped parsley.

Step 5

Taste for seasoning (especially salt and/or Old Bay). Serve hot, garnished with more chopped parsley, and crackers, bread, or other accompaniments of choice.