1 tub of vegan creamed cheese or 1 cup soaked cashews
3-4 cups full-fat coconut milk
300ml coconut cream or soy milk
Crispy rice bacon to serve
Fresh dill to serve
Pouring cream to serve
Toasted onion
Rice paper bacon
2 sheets of rice paper
1/4 cups soy sauce
1/4 cup Worcestershire sauce
1/4 cup tomato ketchup
1-2 tbsp balsamic vinegar
Method
Wash and slice the potatoes, place on a baking sheet lined with parchment paper, and dress with olive oil, dried dill, garlic powder, 1 tbsp nutritional yeast, salt, pepper, and smoked paprika.
Roast for 20-25 minutes @180 degrees Celsius until crispy.
Once the potatoes have roasted, add them to a deep cast-iron pan, reserving some potatoes for the topping. Along with the creamed cheese, milk, and cream.
Let it simmer for about 15-20 minutes before removing from the heat.
Once cooled down, blend the soup until creamy and then serve with the extra reserved roasted potatoes, fresh dill, and onion crumbs.
Rice paper bacon
Mix the sauce ingredients, layer the two rice paper sheets on to each other and slice into strips, dip into the marinade and place on a parchment paper-lined baking tray.
Bake or air-fry for 10-15 minutes at 180 degrees Celsius until crispy. Let it cool. Store in a dry container in the fridge for future use.
Photo Gallery
I hope you love this creamy and super cozy recipe!
