Ingredients
1 cup diced butternut squash
1 cup cashews (soaked overnight or boil for 15 mins)
1/2 cup diced carrots
1/2 cup nutritional yeast
season to taste
4 cups of broccoli
veggies broth
Instructions
Steam butternut squash and carrots
Blend butternut squash, carrots, cashews, nutritional yeast
Season to taste
Sauté garlic and add broccoli (no oil method, sauté with a little veggie broth to start)
Pour cheese sauce over
Add veggie broth to your preferred consistency
Optional: reserve about 1 cup of soup and blend a block of tofu then pour it back in. Just for an added protein source.
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