Fully Loaded Vegan Cheesy Baked Potato Soup recipes

Ingredients

• 12 ounces shiitake mushrooms, wiped clean, stemmed, and very thinly sliced
• 3 tablespoons olive oil
• ½ to ¾ teaspoon fine grain sea salt
• freshly ground black pepper
• 1 tablespoon extra-virgin olive oil*
• 1 medium yellow onion, diced (about 1½ cups)
• 1 large shallot, finely diced (about ¾ cup)
• 2 teaspoons sea salt, divided, plus more to taste
• 1 teaspoon smoked paprika
• freshly ground black pepper
• 2 pounds (32 ounces) yukon gold potatoes (about 4 medium potatoes), peeled and cut into ⅓-inch cubes
• 2 cups small cauliflower florets
• 4 cups low-sodium vegetable broth
• 1 cup Silk Unsweetened Original Soymilk or Cashewmilk, plus more if needed
• ½ cup raw cashews or shelled hemp seeds**
• ½ cup chopped roasted, peeled, and seeded red peppers (I use jarred roasted red peppers)
• ½ cup nutritional yeast flakes
• 1 tablespoon arrowroot powder
• 1 tablespoon apple cider vinegar
• 1 to 2 tablespoons fresh lemon juice, to taste (pulls all the flavors together and makes them pop)
• 1 tablespoon reduced-sodium tamari (adds depth of flavor)
• chives
• scallions
• shelled hemp seeds

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