1. Prepare the Cashew Base:
Soak 150 g of cashews in 1 liter of hot water for about 10 minutes. Afterwards, blend the mixture in a high-speed blender until it’s silky smooth, creating a homemade "cashew cream."
2. Sauté the Vegetables:
In a large pot, sauté the diced onions, potatoes, and leek strips with a bit of oil for about 5 minutes until the onions are translucent.
3. Season and Simmer:
Add the turmeric, nutritional yeast, vegetable broth powder, mustard, salt, and pepper. Pour in the cashew milk and let it simmer over medium heat for 15 minutes.
4. Refine and Serve:
Stir in 300 ml of plant-based milk to achieve the perfect consistency. If desired, fold in the separately browned vegan minced meat now.
Nutritional Information (approx. per serving)
- Calories: 415 kcal
- Carbohydrates: 28 g
- Protein: 14 g
- Fat: 26 g
