A tasty gluten-free and dairy-free meal.
1 cup raw cashews (presoaked if not using a high-speed blender)
2 cups filtered water
1/2 cup nutritional yeast
1 tbsp lemon juice
3 cups vegan chicken or vegetable broth
1 tbsp chives, chopped
2 ribs celery, shredded
3 cups finely chopped broccoli crowns
1 cup carrots, shredded
1/4 tsp nutmeg
If you presoaked the cashews, drain them first. Add the cashews, fresh filtered water, nutritional yeast and lemon juice to a blender. Blend on high until smooth.
In a large pot, add the celery, chives, broth and cashew mixture and mix well. Heat over medium heat for a few minutes.
Add in the broccoli, carrots and nutmeg and stir to combine.
Bring to a boil, then lower to a simmer for 15-20 minutes (stirring often) until thickened.
Once the soup is thickened, remove from heat and season with salt and pepper if desired, and serve warm.