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 vegetable broth
- 1/4 cup jarred roasted red peppers, chopped
- 3 tablespoons nutritional yeast
Chowder
- 1/4 cup vegan butter
- 1 onion, finely chopped
- 1/4 cup flour
- 2 teaspoons Dijon mustard
- 3 cups vegetable broth
- 2 cups broccoli florets, finely chopped
- 2 celery stalks, chopped
- 1 large carrot, peeled and finely chopped
- 1.5 cups non-dairy milk
- 1 tablespoon white vinegar
- salt and pepper to taste
Preparation
In a high-speed blender, combine the cashew cream ingredients and mix on high until smooth. Set aside.
In a large pot, melt the butter over medium heat, add the onions, and sauté until translucent, about 5 minutes.
Add the mustard, mix, then slowly whisk in the flour over medium heat for about 2 minutes.
Add the broth and vegetables, bring to a boil, then simmer for 20-25 minutes until the vegetables are tender.
Add the non-dairy milk, cashew cream, and vinegar. Adjust seasonings.
Fill a bowl with the desired amount of macaroni and add the chowder. Enjoy!
