A delicious veggie pot pie in soup form.
First, you must soak the raw cashews. Either in cold water for at least 8 hours or in boiling water for about 30 minutes or so.
Once the cashews have been soaked,(they should be very soft) drain them and add them to a blender. Then add the non-dairy milk and a pinch of salt. Blend until completely smooth, it may take a few minutes. Set aside.
Now, heat the vegan butter on medium high in a large soup pot. Add the onion and garlic. Saute for about 3-5 minutes or until the onion is translucent. Reduce heat as needed.
Then add the carrots, green beans and corn. Season with a pinch of salt and pepper, then saute for about 5 minutes, then reduce heat to medium low and cover the pot. Steam the veggies for about 5 more minutes or until the green beans have softened.
Next, pour the vegetable broth and apple cider vinegar into the pot, then add the bay leaf, poultry seasoning, rosemary and thyme. Stir to combine everything. Increase the heat to medium, bring to a simmer, then reduce heat to low and simmer for 5-10 minutes or until the veggies are completely done.
Season with a few pinches of salt and pepper. Then add the blended cashew cream you made and stir to combine.
Season with the nutmeg and a bit more salt and pepper.
Simmer for about 3-4 more minutes, then taste and adjust seasonings, remove the sprigs of rosemary and thyme. Serve with Vegan Biscuits.