Classic American Fare, Now In Vegan! recipes

Ingredients:

• 1/4 cup vegan butter
• 1 cup onion, diced finely
• 1/2 tablespoon garlic, minced
• 16 ounces broccoli, fresh or frozen, chopped
• 1 quart water or vegetable stock
• 1/4 teaspoon white pepper
• 1 tablespoon cornstarch, mixed with 1/2 cup water
• 1/4 cup nutritional yeast
• 1 1/2 cups unsweetened unflavored soy or almond milk
• 8 ounces vegan cheddar cheese

Instructions:

1. In a medium saucepan over medium high heat, melt 2 tablespoons vegan butter and sauté onion, garlic and broccoli stems (if using fresh broccoli) and add salt. If using frozen, omit this step and cook all the broccoli together. 
2. When stems are just cooked through, add water, cheese, milk and yeast, then remove from heat.
3. In a medium skillet over medium high heat, heat remaining butter, add broccoli flowers, and sauté until bright green. Remove from heat immediately and add broccoli to soup pot.  
4. Blend using an immersion blender if you wish (it's great chunky, too). Add pepper and more salt to taste, and add cornstarch if you want it thicker.

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