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1 ¼ cups of diced, potatoes
1 ½ cups diced, carrots
1 medium onion, chopped
3 TBS nutritional yeast flakes
3 ¼ cups water
1 ½ tsp. salt
¼ cup raw (rinsed) cashews
½ tsp. garlic powder
Cook or steam potatoes until done (microwave is quick). Cook the carrots and onions together in a separate dish until done (easily done in the microwave too). Blend in blender the potatoes and cashews with 2 cups of the water until smooth and creamy. Pour in pan. Blend carrots and onion in blender with the remaining 1 ¼ cups of water. Add to pan. Add yeast flakes, salt & garlic powder. Warm and serve. Fresh sauteed mushrooms are a great addition to this mixture too. Serve as soup, or sauce over noodles, rice, potatoes, or vegetables.
(Adapted from “A Taste of Heaven” by Kyong C. Weathersby)
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