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What you need: 

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 roasted red peppers chopped, 

3 tbl 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 tbls white vinegar, 

salt/pepper to taste

What you do:

1️⃣ In a high speed blender combine cashew cream ingredients & mix on high till smooth. Set aside

2️⃣ In a large pot, melt butter on med heat, add onions and sauté till translucent about 5 minutes 

3️⃣ Add mustard, mix, then slowly whisk in flour, over med heat for about 2 minutes 

4️⃣Add broth & veggies, bring to a boil, then simmer 20-25 min till veggies are tender

5️⃣ Add non dairy milk, cashew cream, & vinegar. Adjust seasonings.

6️⃣ Fill bowl with desired amount of macaroni & add chowder. Enjoy! 

By @thevegansara

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