WATCH ME MAKE THIS DISH

This recipe makes 4-5 servings

Ingredients:

3 tbsp of vegan butter

1 tbsp garlic, minced

1/2 medium onion, fincely diced

1/4 cup of all-purpose flour

1 tbsp of vegan cream cheese

1 cup of plant milk

1 cup of canned unsweetened coconut milk (if only using coconut milk instead of the plant milk listed above, use one 13.5 oz can)

3 cups of vegetable broth or water

7oz-8oz of vegan cheddar cheese (roughly 2 cups)

1 tsp of Better than Bouillon vegetable base

1 tbsp of nutritional yeast

1/2 tsp of salt or to taste

1/4 tsp of black pepper or to taste

1/2 tsp of smoked paprika (optional)

1 tsp of garlic powder

1 tsp of onion powder

1 cup of shredded carrots

3 cups of broccoli florets, finely chopped

Optional side: Toast

Instructions:

Chop the broccoli, carrots, and onions. Set aside

Melt 3 tbsp of vegan butter in a pot over medium heat. Add in the onions and minced garlic and cook for 3-5 minutes until fragrant and tender. Sprinkle in the flour and mix well until the garlic and onions are coated.

Add 1 tbsp of vegan cream cheese followed by the plant milk, unsweetened coconut milk, and vegetable broth or water. Whisk together until the vegan cream cheese has melted and the sauce mixture thickens ~about 5-10 minutes

Next, add in the vegan cheese, better than bouillon vegetable base, and seasonings. Whisk to combine and let simmer for 5 minutes

Add in the broccoli and carrots. Stir with a large mixing spoon and let simmer over low heat for 15 additional minutes or until the broccoli is tender

Let cool for 10 minutes and serve with toast.