Broccoli Cheese Soup

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Broccoli Cheese Soup

Source: Tastefully Vegan

 

1 1/4 cups water

1 cup cooked rice

1 cup carrots, cooked

1/2 cup raw cashews, rinsed

1/2 tofu, firm

3 oz. pimentos

2 Tbsp. fresh lemon juice

2 Tbsp. nutritional yeast flakes

2 Tbsp. soy milk powder*

2 tsp. onion powder

1 1/2 tsp. salt

1/2 tsp. garlic powder

2 cups broccoli crowns

 

In a blender, combine water, rice, carrots and cashews. Process until

completely smooth. Add remaining ingredients, except for broccoli. Blend

until creamy. Chop broccoli into bite sized pieces. Steam or microwave 2 -

3 minutes. Pour broccoli into a saucepan and cover with blended 'cheese'.

Stir and if necessary, add additional hot water to thin sauce as desired.

Heat and serve.

 

Variation: May use cauliflower or mixed vegetables. This cheese sauce

recipe is also good over baked potatoes, rice, and vegetables.

 

Yield: 6 1/2 cups

 

*Recipe recommends Better Than Milk lite (vegan soy milk powder)