INGREDIENTS
16 oz
Broccoli florets
3
Carrots, large
3
stalks Celery
1 tbsp
Garlic
1 tsp
Garlic powder
1/2
Onion, large
1
Parsley, fresh
1
Russet potato
1/4 cup
Almond milk
1
Cheese" soup base
32 oz
Vegetable broth
1 tsp
Mustard powder
2 tbsp
Flour
1 cup
Nutritional yeast
1 tsp
Paprika
1 tsp
Pepper
2 tsp
Salt
5 tbsp
Olive oil
2 cups
Cashews, raw
1 cup
Cheddar/cheddar jack cheese, vegan
3 cups
Water