Nutrition balance score
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Ingredients
12 servings
6 cupsbroccoli florets
1.5onion
large, chopped
3 cupsunsweetened soy milk
2 cupsveggie broth
1 ½ cupcelery
chopped
1 ½ cupcarrot
chopped
5golden potatoes
chopped
8 ozbaby Bella mushroom
quartered
2 teaspoonssalt
CHEEZE SAUCE BELOW
1.5lemon
Juice of
¾ cupunsalted cashews
raw, or skinless almonds, soaked for 20 minutes in hot water
1 ½ cupcarrot
chopped
1 ½ cuppotato
chopped
1 ½ cupunsweetened soy milk
¾ cupveggie broth
2 Tbspvegan chicken seasoning
1 ½ tspsalt
try sauce before adding
¾ tspblack pepper
1 Tbspgarlic powder
¾ cupnutritional yeast
Instructions
Step 1
1. Soak raw cashews in hot water for 20 minutes. (Save water and add into cheese sauce later)
Step 2
2. In a skillet over medium-high heat add 1 tbsp water then saute onion for a few minutes.
Step 3
3. Sauté onions, mushrooms, then celery and carrot. Add veggie broth, plant milk, and potatoes. Bring to a simmer until taters are soft 10 then add broccoli; simmer until all the vegetables are tender.
Step 4
6. Meanwhile make “ch3dd@r sauce”. In a large pot bring 4 cups of water to a boil. Add chopped potatoes and carrots to the pot and let cook for 15 minutes or until tender.
Step 5
7. Once potatoes and carrots are cooked, Drain the potatoes and carrots (discard the water) and place all your ch3dd@r sauce ingredients including vegan chicken seasoning and black pepper 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.
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