4 Russet potatoes, diced
6 cups vegetable broth
8 cups small broccoli florets
oil for frying
1 small white onion, chopped
2 cloves garlic, minced
1/3 cup cashew cheese or vegan cream cheese
1/4 cup nutritional yeast flakes
1 TB salt
2 tsp pepper
2 cups Ripple
1 tsp dry mustard
2 tsp thyme
1 TB dried chives
1. Place potatoes & broth in large pot. Cook at a low boil for 20 minutes or until tender. Transfer to large bowl.
2. Meanwhile, steam broccoli until crisp-tender. Place 1/2 in food processor with Ripple; process until smooth.
3. In same pot, saute onion & garlic in oil until softened. Add Ripple/broccoli mixture.
4. In batches, puree potatoes/broth in food processor until smooth & transfer back to the pot.
5. Stir in remaining broccoli florets and the the rest of the ingredients. Cook & stir over medium heat until hot.
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