Ingredients:
4 cups halved fresh cherry tomatoes
2 cups veggie broth (or 2 cups water and 4tsp better than bouillon)
5 cloves garlic thinly sliced
1 cup raw cashews
heaping handful each spinach and basil leaves
1 cup coconut milk from can
1/4 cup Earth Balance butter
1/4 cup nutritional yeast
salt and pepper
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Heat the garlic in a bit of olive oil until it starts to brown, add in the tomatoes, cashews and broth and simmer to cook down for about 20 minutes.
Carefully scoop the cooked mix into blender (or use a hand blender) along with the raw basil and spinach. Purée until smooth, return to pot and mix in the coconut milk, nooch and butter. Taste and add salt and pepper to desired taste. Serve with toast and brace for impact. 😋
