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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. vegan butter (room temperature*, half for sauté, half for butter-cornstarch mixture)
- 1 Tbsp. gluten free cornstarch
- 2 onions (coarsely chopped)
- 3 celery stalks (coarsely chopped)
- 2 poblanos (large, seeds removed and chopped)
- 48 oz. frozen corn (thawed)
- 2 cups vegetable broth
- 1 1/2 cups cream (cashew, * * *)
- 1 tsp. agave nectar
- 1/2 tsp. cayenne pepper
- salt (to taste, about a teaspoon)
- green onions (to garnish, optional)
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