Step 1

Make cashew cream first. Drain the cashews you soaked and add them to a blender. Then add the non-dairy milk, nutmeg, cayenne and a pinch of salt and pepper. Blend, scraping down the sides as needed until the mixture is completely smooth. It may take a few minutes depending on your blender. Set aside.

Step 2

Now, heat the vegan butter on medium high in a large pot. Add the leeks, celery, garlic and mushrooms. Sauté, reducing heat as needed until the mushrooms have released their liquid and then are starting to brown. About 8-10 minutes. Season with a pinch of salt and pepper.

Step 3

Next add the wine, bay leaf and thyme. Stir to combine and simmer for 2-3 minutes or until the wine has mostly been absorbed by the veggies.

Step 4

Then, add the potatoes and the vegetable broth. Stir to combine everything. Season with another pinch of salt and pepper. Bring to a simmer, reduce heat to low and continue to simmer for 10-12 minutes or until the potatoes are tender.

Step 5

Pour the cashew cream you made into the pot. Stir to combine.

Step 6

Then add the agave and a squeeze of lemon.

Step 7

Simmer for another 3-5 minutes, stirring occasionally.

Step 8

Remove the bay leaf and thyme springs. Then taste and adjust seasonings.

Step 9

Serve immediately.