Broccoli Soup

Serves 6 | 30 minute prep/cook


For the soup

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1/2 teaspoon salt, plus a pinch
  • 3 cloves garlic, minced
  • 4 cups chopped broccoli stalks and florets
  • 1/2 cup peeled and chopped carrots
  • 1/2 teaspoon ground turmeric
  • 3 cups vegetable broth
  • Garnishes: chopped tomatoes, red onions, and sprouts

For the cashew cream:

  • 1 cup raw cashews soaked overnight
  • 2 cups vegetable broth
  • 3 tablespoons miso
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons fresh lemon juice
  • freshly ground black pepper

Preheat a large pot over medium heat and add the oil. Sauté the onion in the oil with a pinch of salt just until softened, about 3 minutes. Add the garlic and sauté for 30 seconds, until fragrant.

Add the broccoli, carrots, turmeric, remaining 1/2 teaspoon salt, and broth. Cover and bring to a boil. Once boiling, lower the heat to a simmer. Cook for about 10 minutes, until the carrots are tender.

In the meantime, drain the cashews and place in a blender along with the broth, miso, nutritional yeast, lemon juice, and black pepper. Blend until smooth.

When the carrots are tender, add the cashew mixture to the soup. Let simmer for another 10 minutes or so.

Serve garnished with tomatoes, red onion, and sprouts.

Sourced from: Moskowitz, Isa Chandra. “Cheddary Broccoli Soup.” Isa Does It.


Creamy Vegetable Curry

Serves 4 | 25 minute prep | 25 minute cook


  • 1/2 cup raw cashews soaked
  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons fresh ginger, peeled and grated
  • 1 green chile or jalapeño, seeded and diced
  • 2 medium yellow potatoes or 1 medium sweet potato, peeled and diced
  • 2 medium carrots, diced
  • 1 red bell pepper, chopped
  • 1 large tomato, seeded and chopped
  • 2 tablespoons mild yellow curry powder
  • 1/2 to 3/4 teaspoon sea salt
  • 1 cup frozen or fresh peas
  • basmati rice cooked with part coconut milk, for serving
  • fresh cilantro leaves, for serving
  • toasted cashews, for serving

In a blender, combine the cashews with 3/4 cup water and blend until smooth. Set aside.

In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger and sauté for about 5 minutes, until the onion is translucent. Stir in the chile or jalapeño, potatoes, carrots, bell pepper, tomato, curry powder, and salt. Sauté for 5 minutes more.

Stir in the cashew cream and peas. Reduce the heat to medium-low and cover the skillet with a lid. Simmer, covered, over medium heat for about 20 minutes, or until the potatoes are fork-tender. Stir every 5 minutes throughout the cooking process. If the mixture starts to dry out, reduce the heat and add a little water or oil and stir to combine.

Serve the curry over a bed of basmati rice and sprinkle with cilantro and toasted cashews.

Sourced from: Liddon, Angela. “Creamy Vegetable Curry.” Oh She Glows.

Tofu- Mushroom Stroganoff


  • 8 ounces fusilli
  • 3/4 cup cashews, soaked overnight
  • 1 1/2 cups vegetable broth

For the tofu

  • 14 ounces extra-firm tofu, sliced into thin strips
  • 1 tablespoon olive oil
  • pinch of salt

For the sauce

  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 1/2 teaspoon salt, plus a pinch
  • 4 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 teaspoon dried thyme
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • black pepper to taste

Cook fusilli according to package. Drain and set aside.

Drain the cashews and add them to a blender along with the vegetable broth. Blend until very smooth. Set aside.

To prepare the tofu, preheat a large heavy bottomed pan over medium heat and add the oil. Sauté the tofu along with the salt for 5 minutes or so, until it’s just slightly browned. Set the tofu on a plate and cover with foil to sit while you prepare the sauce.

To prepare the sauce, in the same pan you cooked the tofu, still on medium heat, add the oil and sauté the onion in the oil along with a pinch of salt for about 5 minutes. Add the minced garlic and sauté for 30 seconds.

Add the mushrooms and thyme and cook until the mushrooms are lightly browned. Add the wine, tomato paste, remaining 1/2 teaspoon salt, and pepper. Cook until the wine reduces by about half.

Once the wine has reduced, pour in the cashew mixture. Stir well to combine and let thicken for about 5 minutes. Add the tofu and carefully toss to coat. Serve over the pasta.

Sourced from: Moskowitz, Isa Chandra. “Tofu-Mushroom Stroganoff.” Isa Does It.