Veggie Mac n Cheeze Chowder:
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What you need:
8 oz cooked macaroni ( or your favorite small pasta shape) For the Cashew Cream:
1/2 cup cashews,
1 cup veggie broth,
1/4 cup jarred roasted red peppers chopped,
3 tbl nutritional yeast
For The Soup:
1/4 cup vegan butter,
1 onion finely chopped,
1/4 cup flour,
2 tsp Dijon mustard,
3 cups veggie broth,
2 cups broccoli florets finely chopped,
2 celery stalks chopped,
1 large carrot peeled & finely chopped,
1 1/2 cup non dairy milk (I used soy),
1 tbls white vinegar,
salt/pepper to taste
What you do:
1️⃣ In a high speed blender combine cashew cream ingredients & mix on high till smooth. Set aside
2️⃣ In a large pot, melt butter on med heat, add onions and sauté till translucent about 5 minutes
3️⃣ Add mustard, mix, then slowly whisk in flour, over med heat for about 2 minutes
4️⃣Add broth & veggies, bring to a boil, then simmer 20-25 min till veggies are tender
5️⃣ Add non dairy milk, cashew cream, & vinegar. Adjust seasonings.
6️⃣ Fill bowl with desired amount of macaroni & add chowder. Enjoy!
By @thevegansara
💚 Please Follow Our Page to have such a mouth-watering 🍅 Recipes on Daily Basis
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