Ingredients

  • Almond Cow vegan butter, for sautéing (approx. 3-4 Tbsp)
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 1 tsp salt (more or less, to taste)
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 tsp dried basil
  • 3 cloves garlic, diced
  • 4 cups warm/hot vegetable broth
  • 1 cup creamer (we used cashew)
  • 28 oz can crushed tomatoes (or 2, 14 oz cans)

Directions