Who says preparing tasty vegan and gluten-free meals has to take a lot of time? This soup takes ten minutes or less to prepare, yet it rivals restaurant soups.
½ cup raw cashews
1 cup water
2 Tbs. Brewer’s yeast
½ tsp. onion powder
¼ tsp. cayenne
Blend in blender (a high-speed blender such as a Vitamix or BlendTec works best) on high speed until mixture is creamy.
Add the above mixture to a medium-sized, heavy sauce pan:
2 15 oz. cans of organic tomato sauce
2 cups of water
2 tsp. basil
1 tsp. of salt (or more if needed, different companies put different amounts of salt into their tomato sauces).
Simmer on low heat for five minutes and garnish with fresh basil.
@2013 Anita Strawn de Ojeda
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