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.
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