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Place cashews in a bowl and cover with hot water.
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Let soak in hot water for 30 minutes at room temperature (you can also soak cashews in cold water up to 8 h overnight in the fridge).When the cashews are done soaking, we drain out the hot water. Drain the cashews and add them to a high-speed blender with 1 cup (240 ml) fresh water. Blend on high until completely smooth — about 1 minute. The result is a creamy cashew cream.
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Place the leeks and onion into the Thermomix bowl and chop for 5 seconds, Speed 6. Scrape down the sides of the bowl.
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Add 1 tbsp of vegan butter and cook for 5 minutes, 100 degrees, Speed 1.
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Add the potatoes and cook for 5 minutes, 100 degrees, Speed 1.
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Add the vegetable broth, nutritional yeast, oats, mustard, salt and pepper as well as nutmeg and cook for 20 minutes, 100 degrees, Speed 2 (with the MC removed but the rice bowl sitting on top to stop any splashes).
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Remove the lid and allow the soup to cool for a few minutes. Add lemon juice. Replace the lid and very slowly increase to Speed 6 to puree the soup for approximately 30 seconds (see notes).