Makes 4                                                                                                                    Refined Sugar-Free, Gluten-Free, Vegan

 

Prepare ahead - soak 1 cup of raw cashews in filtered water, covering the cashews, for at least 4 hours.

 

Ingredients

 

• 1 cup raw cashews, soaked

• 4 cups of vegetable broth, homemade or store bought - 1 carton

• 7 medium mushrooms of your choice, diced or sliced

• 1/4 cup braggs liquid aminos or another soy sauce alternative

• 1 Tbsp. garlic powder

• 1 Tbsp. onion powder

• 3 Tbsp. nutritional yeast

• 2 or 3 rings of red onion

 

Garnish

• green onion

• celtic sea salt

 

What to do

 

1. Soak cashews for a minimum of 4 hours in filtered water, covering the tops of the cashews.

 

2. In a medium pot (that will hold 5 cups of liquid) pour in 3 cups of the vegetable broth. Bring to a boil.

 

3. Add diced/sliced mushrooms and let cook for 45 minutes on low heat.

 

4. After 45 minutes has gone make sure the mushrooms are soft, then add the garlic powder, onion powder, soy sauce alternative and stir.

 

5. In your blender or NutriBullet (that's what I use. We just got one and I'm in love with it) add soaked cashews (make sure you rinse them well and do not add the soaking water), 1 cup vegetable broth, nutritional yeast and red onion and blend until smooth. Add to the soup and stir in.

 

6. Heat soup up until hot enough to serve. Garnish with sea salt and green onion. Serve hot.