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For the cream of mushroom soup – I used homemade sunflower milk (see recipe) instead of almond milk, added 1 cup cauliflower to make it thicker and doubled the onion powder.
2 cups frozen broccoli, lightly steamed and drained
1 teaspoon extra-virgin olive oil
1 yellow onion, sliced
½ cup chopped mushrooms
1 garlic clove, chopped
2 cups cooked chickpeas
1 batch dairy-free cream of mushroom soup
1 batch dairy-free shredded cheese
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1st Keep
 RobAndTambra
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