A quick and easy cashew-based vegan alternative to traditional condensed cream of chicken soup.
To a blender, add the soaked cashews, water, nutritional yeast, bouillon, and tapioca starch. Blend until creamy and smooth.
Slowly stir in the cashew cream mixture, making sure to work out any lumps as you go. Bring the heat up to medium, and continue to stir until the mixture has fully thickened.
Use immediately in your favorite hot dish, or allow to cool before refrigerating in an airtight container.
*Use gluten free flour to make this recipe gluten free.