VEGAN BROCCOLI CHEDDAR SOUP!

1. Soak raw cashews in hot water for 20 minutes. (Discard water and add into cheese sauce later)
2. In a skillet over medium-high heat add 1 tbsp oil then saute onion for a few minutes.
3. Pour almond milk, two cups of filtered water and 1 1/2 tbsp “not chicken” bouillon. Whisk together until bouillon is dissolved. Bring to a simmer for about 5 minutes. Add potatoes and carrots cook for 10 minutes then add broccoli and celery; simmer until all the vegetables are tender, about 15 minutes.
4. Meanwhile make “cheddar sauce”. In a large pot bring 4 cups of water to a boil. Add chopped potatoes and carrots to the pot and let cook for 15 minutes or until tender.
5. Once potatoes and carrots are cooked, drain the potatoes and carrots (discard the water) and place all your cheddar sauce ingredients (lemon juice, soaked cashews, 1 cup carrot, 1 cup potato, 1 cup unsweetened almond milk, 1/2 cup water, 1 tsp salt, 1/2 tsp pepper, 1/2 tbsp garlic powder, 1/4 cup nutritional yeast) into a high-speed blender or food processor and blend until smooth. Pour the sauce into the pot and stir to combine. Simmer for 5 minutes and then serve hot! Enjoy.