1. In a small bowl, pour the cashews and boiling water to soak. Set it aside.
2. Add olive oil, onion and garlic to a large saucepan and bring to medium-high heat. Cook for about 7 minutes, stirring frequently, until onions are soft).
3. Add the mushrooms and cook for 5 to 7 minutes, then sprinkle with flour and mix together. Cook for 2 minutes, then pour 1/2 cup of vegetable broth and cook over low heat. Discard the thyme, bay leaf, salt and pepper. Cook the soup for 5 minutes, then pour the remaining water. Cover and let the soup simmer for 10 to 15 minutes.
4. Meanwhile, make the cashew cream: drain the cashews and add them to a high speed blender with the miso and 3/4 cup fresh water. Blend until smooth and creamy.
5. Turn down the heat and pour the cashew cream into the soup. Mix everything to combine. Remove the thyme and bay leaf and serve.
10 Tips for Vegan Eating
Don’t just consume simple carbohydrate sources for satiety
When vegan individuals cannot meet their protein needs in a plant way, they feel hunger and need to consume more carbohydrates. Complex carbohydrates are digested more slowly, providing a longer feeling of fullness and stabilizing blood sugar spikes. Consuming complex carbohydrate source products such as whole grain, wholemeal breads and pastas, brown rice, quinoa helps to meet the fiber, iron, B vitamins and protein needs that you may lack. Cooking the pasta with the brewing method instead of boiling it prevents the loss of B vitamins.
