Vegan Cheezy Potato and Leek Soup

A rich, creamy, cashew cheezy bowl of potato and leek soup. Oh, and it’s vegan!

1 cup cashews (soaked overnight, or for at least 3 hours, and drained)
water, for cooking
one leek, cut into 1/2-inch thick slices
5 cups Yukon gold potatoes, peeled and chopped into 1-inch cubes
4 cups vegetable broth
1/2 cup plain unsweetened almond milk
1/4 cup nutritional yeast (not baking yeast)
1/2 tsp turmeric
fine sea salt, to taste
black pepper, to taste

View the full recipe at Clean Eating Veggie Girl →