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Shaheda Wilson: "This came out so good. I used an immersion blende…" Read More
11Ingredients
30Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup onions (chopped)
- 1 clove garlic (finely diced)
- 1/4 cup vegan butter
- 1/2 cup flour
- 3 cups vegetable broth
- 4 cups rice milk (unsweetened)
- 3 cups broccoli (chopped)
- 1 1/2 cups carrots (julienned)
- 1 cup vegan cheddar cheese
- salt
- pepper
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat25 |
% DAILY VALUE |
Total Fat2.5g4% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium1050mg44% |
Potassium520mg15% |
Protein5g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber5g20% |
Sugars19g |
Vitamin A160% |
Vitamin C110% |
Calcium35% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Shaheda Wilson a year ago
This came out so good. I used an immersion blender instead of the actual blender and it did the trick. I would absolutely make it again.
Becky Brolsma 3 years ago
It turned out great! I used oat milk instead of rice milk. Was very impressed with how good this tasted!
Jacklyn Mitchell 3 years ago
Amazing! I used cashew milk instead of rice and the cheese of choice was violife cheddar slices, whole pack and I added in some nutritional yeast which the recipe doesn’t call for
Dakota Pagan 5 years ago
Not bad added extra cheese and spices. Took about an hour tho to get it the right consistency