In a blender (such as a Vita-Mix), add olive oil, onions, jalapeno pepper, garlic, cashews, 1/2 cup water, lemon juice, nutritional yeast, and Herbamare (or salt). Blend until smooth and creamy. Add the rest of the water, a little at a time, until the desired consistency is reached. Use in your favorite recipes that call for heavy cream.
Place 2 tablespoons of olive oil in a pot over medium heat.
Add leeks, onions, bay leaves and thyme to the pot; cook, stirring, until onions are translucent.
Add celeriac and potato; stir. Add vegetable stock, bring to a boil, then reduce heat to a simmer. Cook until celeriac is tender, approximately 35-40 minutes.
Transfer mixture to a food processor and puree until smooth. Stir in the cashew cream and remaining tablespoon of olive oil. Season to taste with salt, pepper, and nutmeg.
To serve, garnish with black sesame seeds.
Recipe adapted from http://www.foodnetwork.ca/recipes/Soup/recipe.html?dishid=9827, retrieved Oct. 2012.