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Directions

1. For the panna cotta base:
2. Measure and add the oat milk, coconut cream, agar powder, sugar, and salt into a bowl. Whisk thoroughly until sugar is fully dissolved and ingredients have been fully combined.
3. Add the mixture to a saucepan and heat over high heat until bubbles start to form around the edges of the pan, stirring occasionally. Once the mixture just starts to boil, turn the heat down to low and cook for 60 seconds, stirring constantly. After 60 seconds, remove the pan from the heat.
4. Add the lime juice to the heated mixture and stir to combine.
5. Portion the panna cotta base into 4 glass jars while the mixture is still hot using a ladle or heat-proof liquid measuring cup. Once portioned, move the glass jars to the refrigerator to allow the panna cotta to cool and completely set, at least 4 hours and up to overnight.

1. For the mango jam:
2. Add all ingredients into a small saucepan and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
4. After 15 minutes, the mango should be completely tender and able to fall apart when the mixture is stirred. Press the mango with the back of the spoon to break it down into smaller pieces. The mixture should be the texture of a loose jam.
5. Pour the jam into a heat-proof container and allow to cool in the refrigerator until completely set, at least 4 hours or up to overnight.
6. Final assembly: When the panna cotta base and the mango jam have both fully cooled, remove both from the refrigerator.
   Portion the mango jam on top of the coconut lime panna cotta and serve any leftovers on the side. Grab a spoon and enjoy!

Wil Yeung, cookbook author and host of the Youtube channel Yeung Man Cooking,

has given us our new template for making lush, creamy soups that happen to be entirely vegan. The first Genius ingredient is cashew cream, aka equal parts water and raw cashews, which you can blend without soaking if you’re using a high-speed blender like a Vitamix.

And the second, maybe more surprising genius ingredient? A thinly sliced potato—and this is crucial—rinsed to get rid of any excess starch, so the soup has loads of body but won’t sneak off and go gluey as you blend.

Here, Wil’s template takes the form of a creamy mushroom soup. As Wil writes on Yeung Man Cooking, “When I was a kid (or a real Yeung man), one of my favorite canned soups was Campbell’s Cream of Mushroom Soup. I remember the earthy and salty flavor with a full-bodied creamy texture being so comforting.”

But to show how riffable Wil’s technique is, I came up with another creamy vegan soup recipe inspired by two specialties of Duarte’s, a 129-year-old tavern in the tiny California fishing village of Pescadero: their famous cream of artichoke and green chile soups, which they often serve swirled together. My version is called Creamy Artichoke & Green Chile Soup, also on Food52.

A few tips:

1. If you’re not using a high-speed blender, Wil recommends soaking the cashews overnight for maximum smoothness.

2. If you’re having any trouble blending the cashews, feel free to add a few tablespoons of water or the broth from the soup pot.

3. Unless you have a boxed stock you know to be delicious, you’re better off using plain water or a quick stock made from Better Than Bouillon.

Recipe adapted from Wil Yeung of Yeung Man Cooking.

—Genius Recipes

Directions

1. Remove the stalks from the mushrooms and set aside, along with half of the mushroom caps. Slice the remaining mushroom caps thinly and set aside.
2. Roughly slice the onion and lightly crush the garlic. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch.
3. Heat up a stockpot over medium heat with 2 tablespoons of the olive oil. Add the onions and garlic; sauté until softened and golden brown at the edges, about 7 minutes. Add the potato, mushroom stalks, and whole mushroom caps. Season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 4 minutes. When the vegetables are browned, add the vegetable stock. Simmer on medium heat for 10 minutes. Remove from the heat.
4. Add the cashews, stock, salt, pepper, and a drizzle of olive oil into a high-speed blender. Blitz on high until liquefied (don’t worry about any little bits of cashew on the sides of the blender—they’ll blend smooth when you add the rest of the soup). Carefully ladle the soup into the blender with the cashew cream. (If your blender is more than ¾ full, do this in two batches.) Open the center of the blender lid to let steam escape, cover the hole with a folded kitchen towel, and blend the soup on high until smooth.
5. Place the stockpot back onto medium heat. Add the remaining 1 tablespoon of olive oil and sliced mushroom caps; season with salt and pepper. Sauté until softened, about 3 minutes.
6. Reserve a spoonful of the mushrooms to garnish the soup, then add the soup back into the pot and stir to combine.
7. Ladle the soup into bowls. Finish with the reserved sautéed mushrooms, cracked pepper, and a drizzle of olive oil.