A warm, comforting vegan soup packed with flavor. Roasted sunchokes blended with cashew cream, topped with balsamic glaze and toasted hazelnuts.
Soak the cashews for 3 hours or boil for ten minutes to soften, then drain. Preheat the oven to 400. On a baking sheet, combine the sunchokes with the shallots, thyme, olive oil, and 1/2 tsp salt. Roast for 30 minutes at 400F. Meanwhile, combine the soaked cashews in a blender along with the garlic, lemon juice, pepper, optional nutritional yeast, 1 cup vegetable broth, and the remaining 1/4 tsp salt. Blend on high speed for 1-2 minutes until smooth.
When the sunchokes and shallots are done roasting, immediately transfer them to the blender. Blend on high for an additional 3-4 minutes. If the soup is too thick, add vegetable broth a few tablespoons at a time until you reach your desired consistency. Divide the soup into 2-3 bowls and garnish with balsamic glaze, olive oil, and toasted hazelnuts.
*Balsamic Glaze (also called Balsamic Drizzle or Reduction) is sold in many stores near the salad dressings or sauces. You can also make your own by combining 4 parts balsamic vinegar to 1 part agave nectar and simmering on low heat for 30-40 minutes.
*Toast hazelnuts with a small amount of oil on low heat for 2-3 minutes until golden brown.
*Serves 4 as a side, 2 as a main.