INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 2 tablespoons light olive oil or avocado oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable stock
- 1 pound broccoli, chopped into bite-sized florets
- 1 bay leaf
- 1/2 teaspoon Worcestershire sauce (see Note)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 cup unflavored non-dairy “milk”
- 1/2 of an 8 oz tub of GO VEGGIE Vegan Classic Plain Cream Cheese
- 1/2 of a 7 oz bag of GO VEGGIE Lactose Free Cheddar Shreds, plus a little more for garnish if desired
INSTRUCTIONS
- Heat the oil in a medium saucepan over medium heat.
- Add the onion and cook until starting to soften, about 3 minutes, stirring occasionally.
- Add the garlic and cook 30 seconds more, stirring constantly.
- Stir in the vegetable stock, broccoli, bay leaf, Worcestershire sauce, Dijon mustard, salt, black pepper, and crushed red pepper flakes.
- Bring up to a boil, and then cover the pot. Turn the heat down and simmer until the broccoli is fork-tender, about 8 minutes.
- Stir in the milk and cream cheese until the cream cheese is fully combined, and then whisk in the cheddar shreds until melted. Turn off the heat.
- Serve topped with more cheddar shreds if desired.
Recipe by: An Edible Mosaic
