Vegan Lobster Bisque

INGREDIENTS

• 1/2 cup cashews, raw
• 2 tbsp vegan butter (ex. Earth Balance)
• 2 tbsp olive oil
• 1 large onion, diced small
• 2 celery stalks, diced small
• 2 carrots, diced small
• 2 cloves of garlic, minced
• 3 tbsp all-purpose flour
• 1/4 cup tomato paste
• 1/2 tsp paprika
• 1 tsp dried thyme
• 1/2 cup dry white wine
• 1/4 tsp cayenne pepper
• 2 cups vegetable stock
• 2 cups almond milk, organic unsweetened
• 2 cans of Hearts of Palm, cut into bite-size pieces
• Salt and freshly ground pepper, to taste 

INSTRUCTIONS 

• Boil cashews until soft, about 5 minutes (alternative, soak overnight)
• Add cashews to blender and blend with 1/2 cup water, set aside.
• In a pot over medium heat, melt 1 tbsp butter and add 1 tbsp olive oil
• Add onion, carrot, and celery, sauté for about 10 minutes.
• Stir in thyme, paprika, cayenne, salt, pepper, and sauté for another two minutes.
• Add garlic, sauté for one minute.
• Stir in tomato paste until vegetables are fully coated.
• Stir in flour until the mixture is well coated.
• Stir in wine and cook for 1 minute.
• Stir in veggie stock and almond milk
• Bring mixture to a boil, reduce heat and simmer for 10 minutes, uncovered.
• Add half of the hearts of palm to the bisque, cover, and simmer for 25 minutes.
• Puree mixture with an immersion blender or add to a blender and blend until smooth and add back to the pot.
• Stir in cashew cream and bring to a simmer.
• Melt the remaining butter and olive oil in a sauté pan and sauté the remaining hearts of palm until cooked through.
• Ladle bisque into bowls, divide & add sauteed hearts of palm to the top of the soup.
• Enjoy!