Step 1

The first step to making this soup is soaking the cashews. Refer to my "soaking cashews 3 ways" post for a method that works for you.

Step 2

While the cashews soak, prep the soup with the below instructions.

Step 3

Place the soaked cashews along with the remaining queso ingredients into a high-speed blender. Blend until smooth and creamy.

Step 4

Stores for up to 7 days in the refrigerator.

Step 5

Using the sauté feature, saute the onion and garlic with 2 Tablespoons broth until softened. About 5 minutes.

Step 6

Once softened, add 2 cups of broth, canned tomatoes, and the seasonings to the pot.

Step 7

Using an immersion blender, puree the ingredients. (You can also transfer the ingredients to a standard blender, then return them back to the pot.

Step 8

Now, add the remaining 3 cups of broth, rice, and beans to the pot and seal the lid.

Step 9

Using the "manual" or "pressure cook" feature, set the cooking time to 22 minutes high pressure.

Step 10

Allow the pressure to naturally release. You can also manually release the pressure after 12-15 minutes if you'd like.

Step 11

In a large soup pot, over medium heat, cook the onion and garlic with 2 Tablespoons veggie broth, until softened. (5-7 min)

Step 12

Once the veggies have softened add 2 cups of broth, tomatoes and the seasonings to your pot.

Step 13

Using an immersion blender puree the soup. (or transfer to a traditional blender)

Step 14

Add in the remaining 3 cups broth, rice, and beans to the pot. Cover and simmer on low for 30-40 min. Stir occasionally.

Step 15

Stir in the spinach and frozen corn.

Step 16

Preheat your oven to 400º.

Step 17

Cut the tortillas into thin strips. Then cut crosswise to shorten.

Step 18

Place the strips on a baking sheet lined with parchment paper. Season with a few pinches of salt.

Step 19

Bake for 10-15 min or until crispy.

Step 20

Top this vegan tortilla soup with jalapeño cashew-queso, tortilla strips, diced avocado, fresh cilantro and a squeeze of lime.