Vegan Zuppa Toscana

Ingredients

• 4 Beyond Meat Italian sausages (sliced or crumbled)

• 1 medium onion, diced

• 4–5 garlic cloves, minced

• 4–5 medium potatoes, sliced into thin half-moons

• 4 cups vegetable broth (or water + 2 tsp veggie bouillon)

• 1 cup water (adjust as needed)

• 1 cup raw cashews (soaked in hot water 20 min, blended with 1 cup water into cream and 1tbsp of ACV)

• 2 cups kale, chopped (stems removed)

• 2 Tbsp nutritional yeast

• 1 tsp smoked paprika

• ½ tsp black pepper (or to taste)

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• Salt, to taste

Optional (for serving)

• Rustic sourdough bread, toasted

• Garlic-rosemary croutons for salad

Directions

1. Cook sausage: In a large pot over medium heat, brown the Beyond sausage until cooked through, breaking it up as it cooks. Remove and set aside.

2. Sauté base without oil: Add onion to the pot with a splash of broth; cook 4–5 minutes until softened. Stir in garlic for 30 seconds.

3. Add potatoes & broth: Stir in potatoes, paprika, thyme, pepper, bouillon, and broth. Bring to a boil, then lower heat and simmer until potatoes are tender (about 15–18 minutes).

4. Make cashew cream: Blend soaked cashews with 1 cup water until silky smooth.

5. Finish soup: Return sausage to pot. Stir in cashew cream, nutritional yeast, and kale. Simmer 3–5 minutes until kale wilts. Adjust seasoning with salt/pepper.

6. Serve: Enjoy hot with sourdough or croutons.