One Pot Vegan Creamy "Beef" Taco Soup

0 Once you have soaked your cashews and are ready to make the soup, heat the olive oil on medium high in a large soup pot.
1 Add the vegan ground "beef" and break it up into chunks with a wooden spoon. 
2 Sauté for a minute to start to brown the "beef", then add the garlic, onion and peppers. As well as a pinch of salt and pepper.
3 Continue to sauté, reducing the heat as needed until the "beef" is brown and the onions are translucent. About 5 minutes.
4 Pour the lime juice into the pot, and use that to deglaze the pot and scrape any bits that are stuck to the bottom.
5 Sprinkle in the cumin, smoked paprika and chili powder and stir them into the "beef".
6 Pour in the crushed tomatoes and vegetable broth. Stir to combine.
7 Add the corn, black beans and another pinch of salt and pepper. Stir to combine. 
8 Bring to a simmer, reduce heat to low and let simmer for 10 to 15 minutes, stirring occasionally. 
9 While the soup simmers, make a cashew cream. Drain the cashews you soaked and then add them to a blender. Pour the non-dairy milk and a pinch of salt into the blender as well.
10 Blend on high, scraping down the sides as needed until the cashew cream is completely smooth. 
11 Once the soup has simmered for 10 to 15 minutes, pour the cashew cream you made into the pot and stir to combine everything. 
12 Taste and adjust seasonings, adding more salt, pepper or lime juice if needed. 
13 Serve with all your favorite taco toppings!