The perfect creamy, sweet and savory soup for a long summer day.
Turn the slow cooker on high.
Peel and dice the carrots, and toss in the slow cooker.
Dice the zucchini, red pepper, red onion and sweet onion. Reserve ¼ cup of red pepper and red onion, respectively for garnish. Toss the ingredients in the slow cooker.
Mince the jalapeno and garlic and add it to the other ingredients.
Pour the Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage, vegetable broth, and two cups of corn in a slow cooker on high. Stir well.
Add 1 more cup of Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage. Mix well.
Cook on high for 3.5 hours.
In the meantime, mince the fresh parsley and set aside.
Combine one cup of corn and one cup of Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage in a bowl and immersion blend until smooth.
Add the corn-cashew milk mixture, vegan butter, salt and pepper to the slow cooker.
Immersion blend to the desired consistency.
Add the vegan parmesan cheese and half the minced parsley. Mix well.
Cook another 30 minutes.
Garnish with a mixture of red onion, red pepper, and parsley. Enjoy!