Vegan Zuppa Toscana Recipe

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. 

Ingredients:

Beyond Meat Italian Sausage

yellow onion

garlic cloves

dry white wine

olive oil

golden potatoes

vegetable stock

thyme

Make the Cashew Cream: Start by soaking the cashews in hot water for 20 minutes while you prep your soup.

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.

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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