I must begin this post, as I have begun several, in lauding the genius of The PPK. Isa Chandra Moskowitz is absolutely brilliant when it comes to vegan comfort food.
One of the comfort foods I miss most is dip. I'm only a little embarrassed by the degree of happiness Velveeta and Rotel queso and all the sour cream possibilities give me. I've long argued that the perfect meal consists of dip. Just dip. When no one is looking, The only thing I dip is a spoon.
I made this cashew queso a few weeks ago, and though it makes about a quart, between the man and I (let's be honest, mostly me) it was gone in just a few days. So good. I decided to make some adjustments for a cheese with more cheesy bite and less queso spice. Then I tasted it when it was about done and wanted to eat it with a spoon without any judgment. So this happened:
Broccoli Potato Cheese Soup
1 c cashews, soaked in water for at least 2 hours or overnight
2 c vegetable broth
2 Tbsp white miso (see recipe note)
2 tsp cornstarch
1 tablespoons olive oil
1 small yellow onion, diced
1 c sauerkraut
3 cloves garlic
2 Tbsp nutritional yeast (optional)
2 tsp salt
2 c almond milk
2 c vegetable broth
1 c broccoli, chopped as small as you want
1 c potato, chopped as small as you want
2 Tbsp fresh lemon juice
salt and pepper to taste
Drain cashews and blend with 2 c veggie broth, miso, and cornstarch. Blend for about 5 minutes, until the cashews are as fine as possible.
Cook the onion, sauerkraut, and garlic until soft, but don't overcook it. Blend with the cashew mixture until the consistency is smooth. Add the mixture to a large pot with the potato, broccoli, salt, almond milk, and remaining vegetable broth. Cook for about 20 minutes, or until the broccoli and potato are soft. Add the lemon juice toward the end. Season to taste.
This was pretty much the most wonderful cure for my cheese cravings that I've had as a semi-vegan. I'm pretty confident when I say I'd choose it over The Blue Box. Coming from me, that's really saying something.