This Vegan Baked Potato Soup is creamy, cheesy, smoky & fully loaded with veganized classic toppings. It's pure comfort in a bowl!
To speed up soaking time for cashews: in a small pot, boil water and remove from heat. Add cashews and cover for 15-20 minutes, until softened.
* If you're using the rice paper bacon, top it on the soup last. If the bacon sits too long in the soup, it won't be as crispy. Still tasty though :)
*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option is to blend low sodium and regular broth together.
*Prep time doesn't include soaking time for cashews.
* Yields about 7 1/2 cups of soup.
* Nutritional info doesn't include toppings.