Step 1

Boil the cashews for 15 minutes, then turn off the heat and let sit for another 15 minutes.

Step 2

Meanwhile, mince the onion, peel and dice the potatoes.

Step 3

Strain the cashews, place in blender with the plant milk, and blend until smooth.

Step 4

Add the cashew mixture, onion, carrots, peas, corn, potatoes, broth, and seasonings to your slow cooker. Mix to combine.

Step 5

Cook on high for 4-6 hours or on low for 6-8 hours. When 30 minutes remain, combine the cornstarch and water in a small bowl, and add to the soup. Add your cooked vegan chicken with the cornstarch, if using.

Step 6

Taste & adjust seasonings as needed. Serve with vegan biscuits. Enjoy & share!