Ingredients

• 1 broccoli 

• 100g Angel Food Dairy-Free Cheddar

• 3 Tbsp Cheesy sauce mix 

• ⅓ cup vegan butter 

• 1 onion, chopped 

• 4 cups vegan chicken stock 

• 2 cups non-dairy milk 

• 3 Tbsp corn starch 

• salt to taste

• ½ cup vegan white wine 

• 1 cup sliced mushrooms 

Instructions

1. In a pot, melt the vegan butter over medium heat. Cook onion and mushrooms in the vegan butter, add the white wine, cook until onion is softened.

2. Stir in broccoli, and cover with vegan chicken stock. Simmer until broccoli is tender, 10 to 15 minutes.

3. Reduce heat, and stir in cheese cubes until melted. Mix in non-dairy milk, garlic powder, and cheesy sauce mix.

4. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.