This soup could easily be Cheezy Broccoli, Cheezy Cauliflower. It's darn cheezy.
Cheezy Brussels Sprouts Soup
Brussels Sprouts
Juice of 2 lemons
1 tablespoon olive oil
1 teaspoons sea salt
2 cups Brussels sprouts, quartered
Whisk together lemon juice, oil and sea salt in a bowl. Toss in Brussels sprouts to coat. Marinade at least 6 hours or overnight in the refrigerator.
Cheeze
¼ cup cold filtered water
2 cups raw cashews, soaked for 1 hour
2 cups zucchini juice
¼ cup lemon juice
1 red bell pepper, seeded and chopped
1 garlic clove, pressed
¼ cup diced onion
2 tablespoons Nama Shoyu
2 tablespoons nutritional yeast
1 teaspoon dried yellow mustard powder
Red Pepper flakes, garnish
Combine cashews, zucchini and lemon juice in a blender; process until cashews are smooth. Add in bell pepper, garlic, onion, Nama Shoyu, nutritional yeast and mustard powder. Blend until smooth and silky. Transfer cheese mixture to a large serving bowl and fold in marinate Brussels sprouts. Serves 4-6.