din was a 10!!! Cashew Cream: 3 c water 1 1/2 c cashews 3 garlic cloves 1/4 c nutritional yeast 1 tbsp miso paste Juice of 1 lemon Heavy pinch salt Add everything to a high-powered blender and blend until smooth! Around 2-5 minutes. Set aside. Remaining Ingredients: 1 tbsp avocado oil 1 small yellow onion 2 celery ribs 2 carrots 3 cloves garlic 1 pkg protein tofu 1 tbsp Italian seasoning 1 tbsp Tuscan seasoning 1 liter water 1 tbsp vegan bouillon Fresh spring Italian parsley Fresh spring rosemary 1 can of biscuits (check back for vegan biscuits!) Begin by dicing your onion, celery, carrots and garlic. Add your oil to a large pot and sauté your onion, celery and carrots in your Italian and Tuscan seasoning for 2-3 minutes. Add your garlic and sauté another two. Top with your diced tofu, mix well and top with your cashew cream sauce, water and bouillon. Tie your rosemary and parsley and add to the top of your pot and bring to a low boil. Now dice your biscuits - 1 biscuit cut into 12th! Add to your pot and once it rises to the top of your pot it’s ready to serve! Serve with extra parsley and fresh pepper. Enjoy!
