Creamy Chicken & Wild Rice Soup

Ingredients

1 1⁄2 cups cashews (raw, unsalted)

1 cup Water

2 cups Silk Almond/Coconut Blend (or sub plain almondmilk or cashewmilk)

1 Sweet Potato (peeled & diced)

1 small onion (peeled & diced)

3 tablespoons Vegan Butter (or sub regular)

1 tablespoon Minced Garlic

2 Carrots (peeled and thinly sliced)

4 cups Chicken broth

2 cups Water

1 cup wild rice blend (dry)

1⁄4 cups Nutritional Yeast

2 teaspoons Montreal Chicken Seasoning

1⁄4 teaspoons Sea Salt

1⁄4 teaspoons Pepper

1⁄4 teaspoons Dry Mustard

2 Cooked Chicken Breasts (I used rotisserie chicken!)

Soak the cashews in the water for approximately 4 hours, up to overnight.
Drain the water from the cashews, then add in the almondmilk. Use an immerision stick blender to puree (or a food processor will work)
Dice the sweet potato, onion, and carrots.
In a large stockpot over medium-high heat, melt the butter then add in the garlic, diced sweet potato, onion, and carrots. Let simmer for approximately 5 minutes until everything is softened.
Add in the chicken broth, water, and almondmilk/cashew mixture.
Bring to a boil, then add in remaining ingredients: rice, nutritional yeast, Montreal chicken seasoning, salt, pepper, mustard, and chicken. Let cook for approximately 25 minutes, stirring frequently.
Soup is done when rice is soft/cooked.
Enjoy with a side of fresh bread! (optional)