Cheesy Noodle Soup VEGAN

It may seem like a lot, but a lot of this stuff are things any vegan would just have on hand.
25-35 minutes

Package Vegan Fettuccine or Spaghetti Noodle cooked al dente

5 Large Mushrooms Chopped
1-2 Carrots Diced
2-4 Stalks of Celery Sliced/Diced
2 Cloves Garlic Chopped/Diced
2 tablespoons Vegan Butter (opt)
Frozen Peas (Add at the last 5 minutes)
Vegan Cheese (chedder) or cup
Cup Vegan Parm or cup vegan white cheddar puffs
Coconut Milk see recipe
Sweetened Almond Milk (opt) see recipe
2-4 table spoons corn starch
Vegetable Base Bullion (I use the jar kind) 1-2 table spoons or based on preference
1-2 cups water
Salt and Pepper to Taste

Start by putting all your veggies, garlic and butter into a pan, with water and boil until veggies are soft
(about 10-15 minutes). (the butter just gives it a homey-taste, totally optional)

Meanwhile, Take your noodles and start breaking them into 1-2 inch pieces. Boil with salt water
and cook your noodles. Set aside.

When veggies are soft, you should still have water in the pan like a chunky soup. Add your vegetable
base, stir. Mix cornstarch without -1 cup of almond milk to make cornstarch slurry
(I used sweetened so I didnt have to add sugar to recipe, otherwise it might taste salty)

Take or of the entire soup and put it in the blender. (this makes the soup thick). Toss in your
cornstarch slurry, cheese, or cheese puffs (I used both), and blend. Start adding coconut milk until its as
thick or as white colored as you like.

Pour entire contents into pan, add noodles. Add frozen peas. Cook for 5-8 minutes covered on med low
DONE!!

kayte anderson