Creamy Vegan Chicken(less) Stew
You’ll need: soy curls, cauliflower, potatoes, carrots, peas, corn, olive oil, onion, garlic, cashews, bouillon, nutritional yeast, thyme, salt+pepper
Sauté the onion and garlic in the olive oil or water with a pinch of salt for 5 minutes.
Add the cauliflower + 2 cups water and simmer until tender. Then, blend everything with an immersion blender until smooth.
Next, make your cashew cream by adding the soaked cashews to your blender with 3/4 cup water.
Blend on high until smooth and creamy!
Add the cashew cream + rest of the ingredients to the pot with 2 cups water. Stir and cook covered for 15-30 minutes.
Serve with a big piece of rustic bread or get fancy with puff pastry triangles!
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