It’s been getting cold lately here, I feel kind sad ‘cause summer is over.
But the warm stew comforts me, and makes me happy
Veggie cream stew
1 in a soup pot, boil 3cups water, cook turnips (cut into wedges), carrots, potatoes, and shimeji mushrooms, add bay leaves, corn, 1TBS veggie stock, 1TBS nutritional yeast, 1/4tsp sea salt, and pepper
2 meanwhile, make cashew cream;boil water, turn off heat, add 1/2cup raw cashew, leave it for 10min, drain water, transfer to a blender, add 1cup plant milk, blend until smooth
3 pour cashew cream, stir gently, simmer on low heat, add 1/2 -1cup plant milk if the stew is too thick
4 sprinkle black pepper, paprika powder, vegan Parmesan when serving
Homemade Vegan Parmesan Ingredients:
1/2cup raw cashew, 1TBS nutritional yeast, 1/4tsp sea salt, pinch veggie stock powder
Put everything in the food processor, and mix/pulse until powder