Vegan Cauliflower & Broccoli Soup with vegan cheese

Ingredients

1 head of broccoli, chopped and remove the stalk

1 head of cauliflower, chopped and remove the stalk

½ onion, chopped

3 garlic cloves, crushed

4 small carrots, thinly sliced

3½ cups vegetable broth

2/3 cup cashews (soaked overnight)

1 can of coconut milk

1/2 Tbsp nutritional yeast

½ tsp mustard seeds

1 tsp thyme

1 tsp sea salt

Pepper, to taste

Directions:

⦁ In a large pot, add ½ of the vegetable broth and cauliflower. Cook for 15 minutes until

the cauliflower is tender.

⦁ Add the broth, cooked cauliflower and cashews to a food processor and purée. Set

aside.

⦁ In a pan, sauté the onions and garlic until golden brown. Add the carrots and cook until

tender.

⦁ In the large pot, add the onions, garlic, carrots, the remaining broth, broccoli,

nutritional yeast, and spices. Add the cauliflower purée and the coconut milk. Stir to

combine everything.

⦁ Simmer for 10 minutes and serve.

.I try to avoid processed food, but once in a while is okay in my opinion. I added this vegan cheddar cheese on top of my broccoli & cauliflower soup and it tasted delicious. This is better than Daiya cheese products I've tried in the past.

This vegan Parmesan cheese was pretty close to the real Parmesan I remember eating on my spaghetti as a kid. It's not too bad considering it's vegan.