Vegan Mac and Cheese Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First, make the cheese sauce. Boil cashews for 15-20 minutes, then drain them.

Step 2

Add drained cashews into a blender along with the other cheese sauce ingredients. Blend, scraping down the sides of the blender as needed till sauce is completely smooth. Set aside.

Step 3

Next, make the soup. In a large pan or soup pot, heat oil on medium high. Add garlic and sauté for 1-2 minutes to soften the garlic.

Step 4

Then, add vegetable broth, dijon mustard and the blended cheese sauce. Stir to combine, then season with pinch of salt and pepper and bring to a boil. Once boiling, reduce to simmer.

Step 5

Add pasta into sauce, reducing your portion if you want soup to be more brothy and less noodley. Let soup simmer further, stirring frequently till pasta is done.

Step 6

While waiting for pasta to be done cooking, get started with crumbs. In another pan, heat oil on medium low, then add panko and italian seasoning, stirring frequently for a few mintues, toasting till panko crumbs are golden brown. Set aside.

Step 7

When pasta is cooked through, taste and adjust seasonings.

Step 8

Serve immediately in a bowl with toasted panko on top.