INGREDIENTS:
1-1/4 C raw cashews
1/2 C nutritional yeast
2 tsp onion powder
1 to 2 tsp salt, to taste
1 tsp garlic powder
1/8 tsp white pepper
3-1/2 C nondairy milk
3 Tbs cornstarch
1/2 C oil
1/4 C light (yellow or white) miso
2 Tbs lemon juice
DIRECTIONS:
Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in spices.
In a heavy saucepan, combine milk, cornstarch and oil(s). Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice.
Put on top of anything, pasta, veg etc etc
Winter Soup- We make this about twice a week every week in the winter, the quantities are guestimates as I do it off the top of my head. I've never had it go wrong so experiement!
10 medium carrots-chopped into small pieces
5 medium parsnips-chopped into small pieces
1.5 cups of red lentils
2 medium onions-chopped into small pieces
2 desert spoons of vcon/2 oxo cubes to taste
1 tablespoon of oil
1: Fry up the onions
2: Add the carrots,parsnips and lentils and cover with double the height of water
3: Add the oxo/vcon
4: Cook for 30-40 mins, until the lentils are cooked and parsnips/carrots are soft
5: Proccess in a food process until there are no (or a few if you like) lumps
6: Enjoy!
