I have touted my love for Tal Ronnen the Vegan chef, but I have fallen even more in love with this recipe I found in his cookbook "The Conscious Cook". It's basically a creamy soup, but get this NO ANIMAL BY PRODUCTS!! The recipe I had always used was my mother's recipe for Cream of California soup it is so good, but has milk, butter, and chicken stock in it. Tal's recipe uses a cashew cream. It is SO yummy! I can't hold back my excitement about this wonderful substitute! There are vegan substitutes out there for just about everything, but this is homemade, a great price, and easy to make. I bought a pound of cashews pieces at Winco's bulk section for $3.34 per pound. I only used 2/3 of a pound for the recipe. The recipe calls for whole raw cashews, but they were a bit more per pound and honestly I can't imagine the soup turning out any better, so I'm fine with the cashew pieces. Throw them in the blender with some water and there you go. What's even better, cashew cream will freeze for up to 6 months! I just had leftovers today for lunch, and it was delish!
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