Around Thanksgiving, my fridge becomes stuffed with all kinds of yummy ingredients, waiting for Thursday to come around, when they will be turned into a delicious, healthy feast. Unfortunately, it doesn’t leave much room for Monday-Wednesdays meals. This year we are going out of town for Thanksgiving, but the fridge is full of random ingredients from a baby shower we through on Saturday. So today I scrounged through the fridge and found broccoli, soy cream, cashews, nutritional yeast, and vegetable broth. The perfect ingredients for Broccoli “Cheeze” soup. Yum.
Broccoli “Cheeze” Soup
½ cup cashews
1 cup water
1 head broccoli, chopped (large stem removed)
¼ cup soy (or other non-dairy) creamer
1.5 cup vegetable broth
1 tbsp non-dairy butter
2 tbsp Nutritional Yeast aka “Cheezy” Flakes
Garlic powder and salt to taste
Vegan cheese (optional)
Start by placing the raw cashews in the blender with ¼ -1/2 cup of water – leave them there to soak while you prepare the rest. Steam 1 head of broccoli, chopped into small(ish) pieces. While this is steaming, add the soy creamer, vegetable broth and non-dairy butter to a pot until warm. Then add nutritional yeast, stirring until mixed in. To this, add garlic powder and salt. Stir some more. Blend the cashew mixture. Add chopped, raw onions and more water. When blended smooth, add to the liquid mixture and heat. To this add in the steamed broccoli. You can also add more veggie broth if it becomes too thick. To finish it, I added a bit of vegan cheese, mix in, heat, and serve. Super fast, super easy, super tasty.
Hope you all have a wonderful Thanksgiving holiday!
Peace and joy,
Jessi
