Ingredients
Units
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- 3 cups vegetable broth
- 1 sheet seaweed, or 1 snack package
- 2 tbsp vegan butter
- 4 large shallots, chopped
- 2 medium carrots, diced
- 4 large celery ribs, diced
- 1 cup cashews, raw
- 4 medium garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon dried thyme
- 2 tsps Old Bay
- Pinch of cayenne (optional)
- 3 tsp vegan Worcestershire (optional)
- 1 bay leaf
- 2 tbsps nutritional yeast
- Salt and pepper to taste
Instructions
- Soak cashews in boiling water for 10 minutes, set aside
- In a large pot over medium heat add the vegetable broth and seaweed.
- Bring to a boil, reduce to a simmer, 10 mins. Remove the seaweed. Set aside.
- In a sauce pan over medium heat add the vegan butter, shallots, carrots, garlic, celery, old bay, vegan Worcestershire, smoked paprika, thyme, cayenne, salt/pepper, and cook for 5-7 minutes, until carrots are softened
- Add the tomato paste, cook for an additional 4, continually stirring.
- Add the wine to deglaze the pot, bring to simmer, then reduce to low heat, cook for another 3-5 minutes.
- Now add the seaweed infused broth, bay leaf, and bring to a boil, reduce to a simmer, 10 minutes.
- Remove the bay leaf and throw it in a blender with the cashews and nutritional yeast. Blend until smooth. Pair with cooked pasta.
- Prep Time: 15 mins
- Cook Time: 10 mins