• prep: 5 min
• cook: 25 min
• total: 30 min

servings:

This hearty & warming vegan baked potato soup is piled high with seitan bacon, non-dairy cheese, and green onions. When the weather outside is frightful, this cozy soup will keep the chills away.

• 4 1/2 cups water (divided)
• 1/4 cup + 2 Tablespoons raw cashews*
• 1 teaspoon organic canola oil (or other neutral-flavored oil)
• 1 1/2 cups chopped yellow onions
• 2 cloves garlic (minced)
• 1 vegetable bouillon cube
• 2 pounds Russet potatoes (cut in 1-inch pieces (About 4 medium-sized potatoes. Peeled or unpeeled - your choice))
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 1/2 teaspoons salt (divided**)
• Black pepper (to taste)
• 1/4 cup each of any or all of the following toppings: cooked & chopped seitan bacon, green onions, shredded non-dairy cheese, and/or non-dairy cream cheese

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