Ingredients:
1 glass = 240 ml.
4 cups broccoli
1 onion, chopped
2 cups almond milk or any unsweetened plant milk
3 glasses of filtered water
1 and 1/2 tbsp. l. vegetable broth
1 cup celery, chopped
1 cup carrots, chopped
1-2 potatoes, chopped
1/2 tsp. black pepper
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VEGAN CHEDDAR CHEESE SAUCE
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juice of 1 lemon
1/2 cup raw cashews (soak in hot water for 20 minutes or filtered water overnight)
1 cup carrots, chopped
1 cup potatoes, chopped
1 cup unsweetened almond milk or other plant-based milk (unsweetened)
1/2 glass of water
1 teaspoon. salt
1/2 tsp. pepper
1/2 tbsp. garlic powder
1/4 cup nutritional yeast
INSTRUCTIONS
Soak raw cashews in hot water for 20 minutes.
Heat a saucepan or deep frying pan over medium heat and add 1 tablespoon of oil, then fry the onion for a few minutes.
Pour in almond milk, two cups filtered water, and 1 and 1/2 tablespoons vegetable broth. Mix until everything is combined. Boil for about 5 minutes.
Then add the potatoes and carrots and cook for 10 minutes, then add the broccoli and celery; cook until all vegetables are soft, about 15 minutes.
Meanwhile, make “cheddar sauce”.
Boil 4 cups of water in a large pot. Add the potatoes and carrots to the pan and let sit for 15 minutes or until tender.
Once the potatoes and carrots are cooked, drain the potatoes and carrots and place all of the cheddar sauce ingredients (including cashews) into a high-speed blender or food processor and blend until smooth.
Pour the sauce into the pan and stir.
Cook on low heat for 5 minutes and then serve hot.
Enjoy!