Veggie Mac n Cheeze Chowder 🤗🥣 What you need: 8 oz cooked macaroni (any small shaped pasta) For the Cashew Cream: 1/2 cup cashews, 1 cup veggie broth, 1/4 cup jarred roasted red peppers chopped, 3 T nutritional yeast For The Soup: 1/4 cup vegan butter, 1 onion finely chopped, 1/4 cup flour, 2 tsp Dijon mustard, 3 cups veggie broth, 2 cups broccoli florets finely chopped, 2 celery stalks chopped, 1 large carrot peeled & finely chopped, 1 1/2 cup non dairy milk, 1 T white vinegar, salt/pepper to taste 🥣 In a high speed blender combine cashew cream ingredients & mix on high till smooth. Set aside 🥣In a large pot, melt butter on med heat, add onions and sauté till translucent about 5 minutes 🥣Add mustard, mix, then slowly whisk in flour, over med heat for about 2 minutes 🥣Add broth & veggies, bring to a boil, then simmer 20-25 min till veggies are tender 🥣Add non dairy milk, cashew cream, & vinegar. Adjust seasonings. 🥣Fill bowl with desired amount of macaroni & add chowder. Enjoy! #plantbased#dairyfree#comfortfood#vegancomfortfood#nondairy#soupseason#ilovesoup#easyrecipes#easydinner#kidfriendlyfood#brooklynvegan#pasta#macncheese#veganmacandcheese#thevegansara#nooch