(Originally posted at breatheprojects.com on January 7, 2015)
Today was my second Vegan day, and I feel pretty good! I slept really well (so well I was glad I set my alarm this morning, I never would have been up in time). I decided to make something cozy and easy that at least one of my children will eat. My son Max is tough – he likes things pretty plain and simple without a ton of variety. Ella on the other hand, I can usually count on to try just about anything.
Creamy dreamy cilantro cashew cream
So today I made a super quick and easy vegan black bean soup that I have adapted over the years and topped it off with some cashew cilantro cream (good for sooo many things). Cashew cream is my new best friend, it is so versatile and anything that needs one more layer of creamy goodness will benefit. I will talk more about that later…
This recipe will only take you about 15 to 20 minutes from start to finish, easy-peasy. A quick side note on canned goods: I highly recommend Eden Organics brand (I have no affiliation with the brand, I just love it), their cans are BPA free and the quality is great. As far as I know most cans have a BPA lining on the inside, so opt for Eden Organics, or prepared food packed in cartons.
- For the soup:
- 1 tbsp olive oil
- 2 to 3 cloves of minced garlic
- 1 small to medium chopped yellow onion
- 1 32oz. carton (4 cups) vegetable stock
- 3 15oz. cans of rinsed black beans, or fresh prepared from scratch
- 1 1/2 tsp cumin
- 1 bay leaf
- sea salt to taste
- 1 tbsp lime juice
- For the Cilantro Cashew Cream
- 1/2 cup raw cashews (if you don't have a good high speed blender, soak the cashews for a few hours)
- 2/3 cup water
- 1/2 cup lose packed cilantro
- 2 tbsp lime juice
- 1 tsp sea salt
- Soup: In a large pot saute the onion in the olive oil until translucent, then add the minced garlic. Saute a minute or two until the garlic just begins to smell fragrant, then add the cumin. Once you start to smell the aroma of the cumin, add all three cans of rinsed black beans. Allow the mixture to cook stirring often for two to three minutes. Add the bay leaf and all 4 cups of vegetable stock and bring to a simmer uncovered for 10 minutes. Take the soup off the heat and wait for it to cool just a bit. Transfer in batches or use an immersion blender and blend to desired consistency.
- Cilantro Cashew Cream:
- Place all ingredients in a high speed blender and blend until smooth. Done! Bam! This recipe can be used as an amazing aioli for sandwiches or as a dip for chips and veggies. Another great version is to swap out the cilantro for basil and add a clove of garlic... yum.Top soup with cashew cilantro cream and diced tomatoes if you please!
Copyright © 2015 by Liza Curtis