Zucchini Chedda Soup

This recipe for Zucchini Chedda Soup is adapted from The Ultimate Uncheese Cookbook by Joanne Stepaniak. Cheese lovers adore this and it’s a great addition to a WFPB lifestyle!

Ingredients

3 medium zucchini, diced, Approx. 1 ¼ Lb
1 large onion, Diced
4 cups water
1/2 cup drained roasted red bell pepper
1/4 cup tahini
1/4 cup quick-cooking rolled oats
3 tablespoons nutritional yeast flakes
1/4 cup raw cashew pieces
2 tablespoons tamari or soy sauce
4 teaspoons fresh lemon juice
1 1/2 teaspoons dried oregano
1 teaspoons salt
2 small cloves garlic, chopped
1/8 teaspoons ground allspice
1/8 teaspoon dill seed
ground black pepper
pinch of cayenne if you like heat

Combine the zucchini, onion, and water in a large pot and bring to a boil. Lower the heat and simmer for 20 to 25 minutes or until the vegetables are very tender. Using a large measuring cup take out about 1 ½ cups of the broth, including a bit of the zucchini and onion, and place in a blender. Add the pimento, tahini, oats, nutritional yeast, cashews, tamari, lemon juice, oregano, salt, garlic, allspice, and dill seed. Process until very smooth. Pour the blended ingredients back into the soup pot with the diced zucchini, onion and water. Season to taste with pepper. Heat the soup gently, stirring often, until it is slightly thickened and warmed through, about 10 minutes. Don’t boil.

Makes approximately 7 cups. May double or triple recipe. Freezes well.

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