INGREDIENTS
2 tbsps
non-dairy butter
1 medium
fennel bulb
1 small
onion
2 cloves
garlic
4 cups
carrots
4 cups
vegetable broth
1 tsp
salt
1/3 cup
orange juice
1/2 cup
cashews
1/2 cup
warm water
2 tbsps
lemon juice
1 tsp
apple cider vinegar
1/2 tsp
salt