RECIPE
Ingredients:
4 cups broccoli florets
1 onion, chopped
2 cups almond milk or any unsweetened plain plant milk
3 cups filtered water
1 1/2 tbsp “Not chicken” bouillon
1 cup celery,chopped
1 cup carrot, chopped
1-2 golden potatoes, chopped
1/2 tsp black pepper
CHEDDAR CHEESE SAUCE
Juice of 1 lemon
1/2 cup raw cashews (soaked for 20 minutes in hot water)
1 cup carrot, chopped
1 cup potato, chopped
1 cup unsweetened almond milk
1/2 cup water
1 tsp salt
1/2 tsp pepper
1/2 tbsp garlic powder
1/4 cup nutritional yeast
Instructions:
- Soak raw cashews in hot water for 20 minutes. (Discard water and add into cheese sauce later
2.In a skillet over medium-high heat add 1 tbsp oil then saute onion for a few minutes.
3.Pour almond milk, two cups of filtered water and 1 1/2 tbsp “not chicken” bouillon. Whisk together until bouillon is dissolved. Bring to a simmer for about 5 minutes. Add potatoes and carrots cook for 10 minutes then add broccoli and celery; simmer until all the vegetables are tender, about 15 minutes. - Meanwhile make “cheddar sauce”. In a large pot bring 4 cups of water to a boil. Add copped potatoes and carrots to the pot and let cook for 15 minutes or until tender.
- Once potatoes and carrots are cooked, Drain the potatoes and carrots (discard the water) and place all your cheddar sauce ingredients into a high-speed blender or food processor and blend until smooth. Pour the sauce into the pot and stir to combine. Simmer for 5 minutes and then serve hot! Enjoy.