Very Veggie Cheese Chowder

Servings: 4

4 cups water
5 medium potatoes, peeled and cubed
1 large onion, diced
4 large carrots, peeled and sliced or 6 medium carrots, peeled and sliced
1 cup raw cashews
4 cups broccoli, diced into small pieces or 6 cups cauliflower

3 Tablespoons nutritional yeast flakes
3 Tablespoons Mckay’s chicken style seasoning
1 1/2 teaspoons Spike Vege-Sal Magic Seasoning
1 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon whole savory
2 teaspoons onion powder

1. Steam the potatoes, onions, and carrots in the 4 cups of water. Allow mixture to cool. *When potato mixture is blended while it’s hot it produces a slimy, gummy texture; in contrast, if the potato mixture is cooled and then blended, the soup has a better texture. It tastes great no matter how it is prepared.
2. Blend cashews and the cooled potato mixture (including the liquid), until smooth and creamy. More water may need to be added to achieve smooth blending. Blend 2-3 cups at a time.
3. In a separate pot, steam the broccoli or cauliflower until barely tender.
4. Pour blended vegetables into the pot with the steamed broccoli.
5. Add the seasonings.
6. Stir well and simmer – DO NOT boil!