|15 min||30 min||8|
|2 bag(s)||Baby spinach|
|1 large||White onion (diced )|
|4 clove(s)||Garlic (minced )|
|3 large||Carrots (diced )|
|2 tbsp||Apple cider vinegar|
|2 cup||Cashew nuts, raw|
|1/2 cup||Nutritional yeast|
|1 tbsp||Sea Salt|
|2 tbsp||Olive Oil, Extra Virgin|
Pre-heat a soup pot with olive oil and cook the onions, garlic and carrots over medium heat until onions are translucent.
Add the spinach and sauté until it’s fully wilted.
In a blender, combine cashews, water, vinegar, nutritional yeast and sea salt until smooth and creamy. Set aside ¼ cup.
Add the cashew cream to the soup pot and bring to a boil.
Simmer over medium low heat for 5-10 minutes and puree using a classic blender (in batche or an emersion blender straight into the pot.
Enjoy with a drizzle of cashew cream on top that you have previously set aside.