Vegan Zuppa Toscana Recipe
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Best Vegan Zuppa Toscana recipe, lusciously creamy, naturally dairy free and gluten free, one pot, easy to make, loaded with good for you Lacinato kale and comforting potatoes.
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Ingredients:
Beyond Meat Italian Sausage
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yellow onion
garlic cloves
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dry white wine
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olive oil
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golden potatoes
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vegetable stock
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thyme
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Make the Cashew Cream:
Start by soaking the cashews in hot water for 20 minutes while you prep your soup.
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Drain the soaked cashews then add them to a powerful blender together with one cup of filtered water and the tapioca. Blend until smooth and creamy.
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Make the Soup:
Preheat a heavy bottom pot over medium flame. Add the olive oil and sausage and pan sear for a few minutes until golden brown.
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