Step 1

Start by soaking the cashews to soften them. Place the cashews in a bowl, then boil some water and pour it over the cashews, covering them completely. Place a plate over the bowl and let the cashews soak for 20 minutes.

Step 2

Saute the onion, garlic, carrot, and celery on medium heat for about 10 minutes. Add some water or broth if needed to prevent sticking.

Step 3

Mix in the chopped potato, thyme, nutritional yeast, salt, and pepper.

Step 4

Add the vegetable broth and place the lid on your pot. Bring to a boil, then lower heat and simmer for 20 minutes.

Step 5

While the soup is simmering, drain the cashews and place them in a high-powered blender with ¾ cups of water. Blend until smooth.

Step 6

Mix the frozen corn into your soup after it simmers for 20 minutes.

Step 7

Pour the cashew sauce into the pot and mix it in. Simmer for an additional 5-10 minutes.