Ingredients
Scale
- 4 Heads of garlic
- 2 tbsp olive oil
- 1 Small onion, chopped
- 3 cups vegetable broth
- 1 cup almond milk
- 1 cup soaked cashews
- 1 tbsp nutritional yeast (optional)
- 1 tbsp vegan Worcestershire
- 1/3 cup cooking wine
- Salt/Pepper as needed
Instructions
- Preheat oven to 350ºF
- Trim the tops off 4 of the heads of garlic. Just enough to expose all its cloves. Pour ½ tablespoon olive oil over the exposed cloves and sprinkle with a little salt and pepper. Place each bulb right side up on a small square of foil. Fold the foil around the bulb of garlic and place on a cookie sheet. Roast the garlic for 45 minutes. Cool thoroughly.
- In a large pot add chopped onion to pan. Sauté onions until they start to caramelize, about 10 minutes. Add the Worcestershire and white wine and cook for another 3 mins until slightly reduced.
- When roasted garlic is cooled, press it out of its skins. Add it to a blender along with the almond milk, soaked cashews, cooked onions, optional nutritional yeast. Purée the soup until smooth.
- Return soup to the pot, and simmer. Enjoy hot!
Notes
Soak cashews overnight or for 7-10 mins in boiling water
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4