INGREDIENTS
1
Bay leaf
1
Carrot, medium
1
stalk Celery
3 cloves
Garlic
1
Onion, medium
1 tbsp
Parsley, fresh
1 tsp
Picked fresh thyme, leaves
1 28 ounce can
Tomatoes, whole fire-roasted
5 cups
Vegetable stock
1 1/2 cups
Cashew cream
1/4 cup
Vegan margarine
2 tbsp
All-purpose flour
2
Salt and freshly ground pepper
2 cups
Cashews, whole raw