Veggie Mac n Cheeze Chowder


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Veggie Mac n Cheeze Chowder


  • 8 oz cooked macaroni (or your favorite small pasta shape)

For the Cashew Cream:

  • 1/2 cup cashews
  • 1 cup veggie broth
  • 1/4 cup jarred red peppers chopped
  • 3 Tbsp nutritional yeast

For The Soup:

  • 1/4 cup vegan butter
  • 1 onion finely chopped
  • 1/4 cup flour
  • 2 tsp Dijon mustard
  • 3 cups veggie broth
  • 2 cups broccoli florets finely chopped
  • 2 celery stalks chopped
  • 1 large carrot peeled & finely chopped
  • 1 1/2 cup non dairy milk (I used soy)
  • 1 Tbsp white vinegar
  • salt/pepper to taste


  1. In a high speed blender, combine cashew cream ingredients & mix on high till smooth. Set aside.
  2. In a large pot, melt butter on med heat, add onions and sauté till translucent (about 5 minutes).
  3. Add mustard, mix, then slowly whisk in flour, over medium heat for about 2 minutes.
  4. Add broth & veggies, bring to a boil, then simmer 20-25 min till veggies are tender.
  5. Add non-dairy milk, cashew cream, & vinegar. Adjust seasonings.
  6. Fill bowl with desired amount of macaroni & add chowder. Enjoy!



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