Vegan Colombian Ajiaco de Verduras with Tofu and Cashew Cream

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups diced potatoes 1 cup fresh corn kernels 1 cup diced green beans 1 cup chopped guascas (guascas is a type of Colombian herb, can be replaced with parsley) 1/2 cup nutritional yeast 1/4 cup capers 2 cups cubed tofu 3 cups vegetable broth 1 cup cashews, soaked and drained 1 small onion, finely chopped 3 cloves garlic, minced Salt and pepper, to taste

Instructions

1. In a large pot, sauté the onions and garlic until fragrant and translucent.
2. Add the vegetable broth and bring it to a boil.
3. Once boiling, add the potatoes and cook for 5 minutes.
4. Add the corn kernels and green beans to the pot. Cook for another 4 minutes.
5. Stir in the guascas (or parsley), nutritional yeast, capers, and tofu. Lower the heat and simmer for 8 10 minutes or until the potatoes are tender.
6. Meanwhile, blend the soaked cashews with a small amount of water to create a smooth cream. Set aside.
7. Season the soup with salt and pepper, then serve in bowls, garnished with cashew cream and fresh cilantro leaves.

Chef’s Insight

The combination of guascas and capers adds a unique flavor to this vegan Ajiaco, making it stand out from traditional versions.

Notes

This recipe is a vegan adaptation of the traditional Colombian Ajiaco soup.