Vegan Cream of Mushroom Soup with Cashew Parmesan
Creamy vegan mushroom soup with thyme, garlic & NOOCH IT! Cashew Parmesan. Rich, dairy-free, and comforting—perfect with crusty sourdough.
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Ingredients
- 1 1/2 tbsp olive oil
- 1/2 tbsp minced garlic
- 2/3 cup celery finely sliced
- 1 pack (16 oz) Cremini mushrooms sliced (Also sold as "Baby Bella")
- 1 pack (8 oz) white mushrooms sliced
- 1/2 tbsp fresh thyme finely chopped
- 2 tbsp NOOCH IT! Cashew Parmesan
- 1 tbsp soy sauce
- 1 1/2 cups non-dairy milk
- 2 cups of vegetable broth
- 1 1/2 tbsp cornstarch mixed with 1 1/2 tbsp water to make slurry
- Salt & pepper to taste
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