1 cup Water (used for soaking, then drained)
1 cup Water (to puree with the soaked cashews)
2 Carrots (thinly sliced)
1 tablespoon Vegan Butter (I used earth balance, or sub regular butter)
2 tablespoons Minced Garlic
1 Sweet Potato (peeled & cubed)
2 tablespoons Parsley (diced)
4 tablespoons Nutritional Yeast Flakes