Cream of Broccoli Soup

3 ½ Cups water
1 cooked potato
½ Cup cashews
2 teaspoons sea salt
6 Tablespoons yeast flakes
2 teaspoons onion powder
¼ teaspoon garlic powder
½ teaspoon dill weed
1 2oz jar pimentos
1 ½ Tablespoon dried red bell pepper
3-4 Cups Chopped Broccoli (fresh or frozen)

Directions:
Blend first ten ingredients on high for 1-2 minutes until creamy. Add the broccoli to blender (if using fresh broccoli, it should be lightly steamed) and pulse, just enough to chop into little pieces. Pour into sauce pan and on medium-high stirring constantly until lightly thickened and broccoli is tender. Serve with fresh veggies and garlic bread.

Macaroni and Cheese

Macaroni:
2 quarts water (4 cups)
1 teaspoon sea salt
2 cups macaroni noodles

Directions:
Cook and drain. Place in a casserole dish, about 8”x12” and cover while making the cheese. Preheat oven to 350 degrees.



Cheese:
1/2 Cup cashew nuts
2 ½ Cups water
1 Tablespoon fresh lemon juice
1 4oz jar pimentos
½ teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoon sea salt
3 Tablespoons yeast flakes

Directions:
Blend all the above ingredients until very smooth. While blending, in a cup (or glass) mix ½ Cup water and
2 ½ Tablespoons corn starch, set aside. Pour mixture from blender into a sauce pan and heat on medium. Then add the corn starch mixture. Let thicken, then pour over top of macaroni and bake for 20 minutes in preheated oven at 350 degrees.