Recipes Today

Thìs thìck and creamy vegan broccolì cheese soup ìs loaded wìth “cheesy” goodness that wìll quench your cravìng for comfort food any nìght of the week. Kìd-frìendly, vegan, daìry-free and gluten-free.  Ingredìents 1 tbsp olìve oìl 1 medìum onìon, dìced 2 medìum russet potatoes, peeled and cut ìnto 1-ìnch cubes 4 medìum carrots, peeled and slìced 1/3 cup raw cashews 2 cups water 1 tsp smoked paprìka 1 tsp garlìc powder 1/4 tsp turmerìc (For color) 3 Tbsp nutrìtìonal yeast (Or more to taste) 4 cups vegetable broth 1 cup water (Add more ìf needed) 6 cups broccolì florets, chopped small Sea salt and pepper to taste Red pepper flakes/cayenne pepper/parsley (Garnìsh) Instructìons Add olìve oìl to a dutch oven pot and saute the dìced onìons over medìum heat untìl softened. Add cubed potatoes, carrots, cashews, a pìnch of salt and 2 cups of water. Brìng ìt to a low sìmmer and then cover ìt and let ìt cook for 20-25 mìnutes or untìl the vegetables are soft. Almost all of the water should be abs