Easy Creamy Vegan Potato and Leek Soup (Made with Cashews, No Dairy)

The easiest creamy vegan potato and leek soup! Rich, cozy, and dairy-free thanks to cashews. Made with minimal ingredients and perfect for a chilly night in.

Ingredients

Gather these simple ingredients to make creamy vegan potato and leek soup with cashews, flavorful seasonings, and leftover rice for a hearty meal.

• 1 large leek
• 4-5 russet potatoes
• 2 cups of cooked white rice (leftover rice is fine)
• Boiling water (enough to fill the pot)
• Vegan soup stock (Better Than Bullion's no-chicken stock)
• 3/4 cup raw cashews (salted is fine)
• 2 tbsp olive oil to sauté veggies
• 2 tbsp miso paste
• 2-4 tbsp soy sauce
• 3-4 tbsp bottled lemon juice
• Dill to top the soup (optional)

Instructions

Prep the vegetables

• Clean and cut the leek into ½ inch pieces. When you get to the leaves, make sure that you clean the inner layers, piece by piece to remove sand or dirt.
• Chop russet potatoes into 1-inch cubes.

Sauté the leeks

• Heat olive oil in a large pot over medium/high heat. Add leeks with a pinch of salt and sauté until soft and lightly charred.

Build the soup base

• Add the chopped potatoes and cashews to the pot.
• Pour in boiling water to cover the vegetables by about half an inch.
• Add vegan bullion and stir to combine.

Simmer and season

• Simmer uncovered on medium/low for 20 minutes until potatoes are tender.
• Add 2 cups of leftover rice and immersion blend to desired texture.
• Season to taste with salt, pepper.

Finish the soup

• Turn off the heat.
• Stir in soy sauce, miso, and lemon juice.
• Top with dill or additional herbs before serving.

Tips

• Using leftover rice adds creaminess and body to the soup without dairy.

Vegan Potato Leek Soup FAQs

Q: Can I make this soup ahead of time?

A: Yes, it stores well in the fridge for 3–4 days and reheats easily.

Q: Is this soup truly dairy-free?

A: Yes, this creamy vegan potato leek soup uses cashews instead of cream for richness.

Q: Can I freeze potato leek soup?

A: Absolutely. Freeze in portions and thaw in the fridge or on the stove before serving.

Q: Can I skip the rice?

A: Yes, but rice adds creaminess and body to the soup without using dairy.