Vegan Broccoli Cheddar Soup

Ingredients:

-4 cups Frozen Broccoli

-1 cup Carrot, shredded

-4 cups Vegan Cheddar Cheese, shredded

-3 cups Vegan Chicken Stock (or Vegetable Stock)

-1 cup Cashew Cream (recipe Below)

-2 cups Oat Milk (or plant milk of choice)

-2 tablespoons Corn Starch + 1 tablespoon water

-1 cup Pictsweet Farms Seasoning Blend (or 1 cup equal parts onion, celery, and bell peppers, diced)

-2 tablespoons Garlic, minced

-1 tablespoon Dried Thyme

-2 tablespoons Olive Oil

Salt and Pepper to taste

Directions:

Heat the olive oil in a large pot. Add the seasoning blend, garlic, and thyme. Sauté until fragrant and the veggies are browned and translucent
Deglaze the pot with the vegan chicken stock. Then, add the milk and cashew cream
Bring the soup to a simmer and cook on low for about 10 minutes, allowing the flavors to meld
Add the broccoli, carrots, and cheese and stir well
Make a slurry by combining the cornstarch and water. Add the slurry to the soup. Simmer on low until soup thickens
Season to taste

Cashew Cream

Ingredients:

-1 cup Raw Cashews

-1 1/2 cups Boiling Water

-1 cup Oat Milk (or plant milk of choice)

Directions:

Place cashews in a small bowl and cover with the boiling water. Soak for 4-6 hours or until cashews are soft
Drain the cashews and add them to a blender with the oat milk. Blend until smooth