- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups water
- 4 cups cooked white beans (navy beans)
- 8 cups broccoli florets, divided
- 1/2 cup cashews, soaked until soft
- 1/2 cup water
- 1/2 juice from lemon
- 1/3 cup nutritional yeast
- 3 tbsp coconut amino or low-sodium tamari
- 1 tsp chipotle powder (optional)
- 1 tsp Himalayan salt (more to taste)
- Fresh ground pepper
- 1 cup toasted walnuts, chopped
- In a dutch oven or large pot, sauce the onion over medium-low heat until translucent. Add garlic and sauce for 1 minute. Add water, white beans, and half the broccoli. Simmer until the broccoli is soft.
- While the bean/broccoli mixture is simmering, lightly steam the rest of the broccoli, coarsely chop and set aside. Puree the bean broccoli mixture in a high-speed blender until smooth, I did this in two batches. Blend cashews and water until smooth.
- Return the blended mixture to the pot and whisk in lemon juice, nutritional yeast, coconut amino, and cashew cream. Stir in chopped broccoli florets. Taste to see if you want to add more salt or pepper.
- Tap with toasted walnuts and serve.