Vegan Veggie Mac and Cheese Chowder
Ingredients
- 8 oz cooked macaroni or your favorite small pasta shape
Cashew cream
- 1/2 cup cashews
- 1 cup veggie broth
- 1/4 cup jarred roasted red peppers, chopped
- 3 tablespoons nutritional yeast
Soup
- 1/4 cup vegan butter
- 1 onion, finely chopped
- 1/4 cup flour
- 2 teaspoons Dijon mustard
- 3 cups veggie broth
- 2 cups broccoli florets, finely chopped
- 2 celery stalks, chopped
- 1 large carrot, peeled and finely chopped
- 1 1/2 cups non-dairy milk (soy recommended)
- 1 tablespoon white vinegar
- salt and pepper to taste
Preparation
In a high speed blender, combine cashew cream ingredients and mix on high until smooth. Set aside.
In a large pot, melt butter on medium heat, add onions and sauté until translucent, about 5 minutes.
Add mustard, mix, then slowly whisk in flour over medium heat for about 2 minutes.
Add broth and veggies, bring to a boil, then simmer for 20-25 minutes until veggies are tender.
Add non-dairy milk, cashew cream, and vinegar. Adjust seasonings.
Fill bowl with desired amount of macaroni and add chowder. Enjoy.
