Adapted from The Ultimate Uncheese Cookbook by Joanne Stepaniak. Cheese lovers adore this!
Makes approximately 7 cups
Combine the zucchini, onion, and water in a large pot and bring to a boil. Lower the heat and simmer for 20 to 25 minutes or until the vegetables are very tender. Using a large measuring cup take out about 1 ½ cups of the broth, including a bit of the zucchini and onion, and place in a blender. Add the pimento, tahini, oats, nutritional yeast, cashews, tamari, lemon juice, oregano, salt, garlic, allspice, and dill seed. Process until very smooth. Pour the blended ingredients back into the soup pot with the diced zucchini, onion and water. Season to taste with pepper. Heat the soup gently, stirring often, until it is slightly thickened and warmed through, about 10 minutes. Don’t boil.
May double or triple recipe. Freezes well.
Watch me make this recipe:
