I've been making this soup often for over a year now. It requires almost no effort and is incredibly delicious.
If you whisk 1/4 cup of gluten-free flour into the veggie stock before adding it to the pot, you've got the best gravy on earth (just ask my Thanksgiving guests).
In a large saucepan, sauté the onions and garlic in the olive oil. Add the mushrooms once the onions are transparent. Sauté until the mushrooms are reduced in size. Add veggie broth, herbs, and sherry. Reduce heat and simmer for 20 minutes. Remove 2 cups of the hot soup. Blend the soup in a blender with the cashews and nutritional yeast til completely creamy. Return to pot, season with salt and pepper to taste. Heat for five more minutes until slightly thickened.
Since April showers bring May flowers, embrace the fresh and fun flavors of spring with our delightful Spring Flowers Chia Jam Cookies! These vegan treats combine the fresh, fruity goodness of homemade raspberry chia jam with a classic cookie base, resulting in a delectable dessert that is both wholesome and indulgent.
Craving a delightful dish that serves as both a flavorful appetizer or a satisfying light meal, then look no further than our Mushroom Dumplings Recipe! These delectable dumplings are a harmonious blend of savory mushrooms, aromatic garlic, and nutritious ingredients, wrapped in a delicate gyoza wrapper. Enhanced with the unique benefits of Sunwarrior Lion’s Mane powder, these dumplings not only tantalize your taste buds but also provide a boost of cognitive support.
Indulge your sweet tooth while fueling your body with our Reese’s Pieces Peanut Butter Smoothie! ET, our favorite alien from the 80s, would agree that this decadent blend is irresistibly delicious and definitely something to phone home about.