I’ve shared another veggie stew recipe here that I really enjoy, but sometimes I’m in the mood for something creamier. That’s where this one comes in—it’s exactly what I was looking for.
Ingredients
- Veggie broth – 2 cups, divided
- Frozen veggies – 3 bags (broccoli, green beans, corn)-or anything else you have in the freezer
- Potatoes – 3 cups, chopped into ½-inch cubes
- Onion – 1 large, diced
- Celery – 3 stalks, chopped
- Mushrooms – 8 oz, sliced
- Onion powder – 1 teaspoon
- Garlic powder – 1 teaspoon
- Black pepper – ½ to 1 teaspoon
- Salt – ½ teaspoon (optional)
- Raw cashews – ½ cup
- Oat flour – ½ cup (may need more for thickness)
Method
- Simmer cashews
- Place ½ cup raw cashews in a small pot with water.
- Simmer for 15 minutes.
- Cook stew base in Instant Pot
- Add to Instant Pot: frozen veggies, 1 cup veggie broth, potatoes, onion, mushrooms, celery, and seasonings (onion powder, garlic powder, black pepper, salt).
- Set Instant Pot for 20 minutes.
- Prepare cream sauce
- When cashews are done, drain them.
- Blend cashews with 1 cup veggie broth and 2 tablespoons oat flour until smooth and creamy. Start on low, then blend on high for about 3 minutes.
- Adjust thickness by adding more oat flour (you may need up to 4 tablespoons).
- Blend part of stew
- Add 3 cups of the cooked stew mixture to the blender with the cashew cream.
- Blend on high for 2 minutes until smooth.
- Combine and finish
- Pour blended mixture back into a large pot with the remaining Instant Pot veggies.
- Simmer on the stove for 5 minutes, stirring occasionally.