Vegan Cheese Soup

I finally did it! Made Vegan Cheese Soup. Of course, there is no cheese in it. It is Vegan!

Ingredients:
    2 tablespoons oil or vegan butter (or sub twice the amount in water, plus more as needed to prevent sticking) ( I used oil)
    2 medium yellow onions, peeled and sliced into slightly larger than 1/4-inch rounds
    1 healthy pinch each of salt and black pepper (plus more to taste)
    2 cloves garlic, minced
    4 cups vegetable broth (rich and flavorful)
    1 cup water
    1/2 cup raw cashews
    2 tablespoons nutritional yeast
    2 bay leaves
    1 teaspoon fresh thyme leaves
    Sourdough croutons (for topping)

Instructions:

    Heat the oil or vegan butter in a large soup pot over medium-high heat.
    Add the sliced onions and sauté for about 5 minutes until they soften and begin to brown.
    Add the vegetable broth, water, cashews, nutritional yeast, salt, and pepper. Bring to a simmer and cook for about 15 minutes until the cashews are softened.
    Remove the bay leaves and blend the soup until smooth using an immersion blender or a regular blender (be careful when blending hot liquids).
    Return the blended soup to the pot. Stir well and let it simmer for a few more minutes to meld the flavors.
    Taste and adjust the seasoning if needed.
    Serve the soup hot, topped with sourdough croutons.