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Ingredients
  • 1 Pound(16oz.) Mushrooms, chopped
  • 2 Large Yukon gold potatoes, diced
  • 3 Tablespoons Olive oil
  • 1 Tablespoon Fresh thyme, just the leaves
  • 1 Cup Raw cashews, soaked*
  • 2 Cups Non-dairy milk, divided
  • 2 Tablespoons Vegan butter, I used Earth Balance
  • ½ a Sweet onion, diced
  • 1 Large Carrots, chopped
  • 6 Cloves Garlic, chopped
  • 3 Vegan sausages, crumbled
  • 4 Cups Vegetable broth
  • 2 teaspoons Lemon juice, divided
  • 3 Sprigs Thyme
  • ⅓ Cup Vegan cream cheese or soft cheese
  • Salt and pepper to taste
Steps
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