Soak your cashews overnight or for at least one hour. Get a stock pot and place on a medium low flame. Add in 2 tbsp. Tropic Oil until fully melted. Sauté your onions until they are translucent about 2-3 minutes. Add in your chopped garlic and sauté for another 2 minutes. Add in the celery, carrots, and bell peppers. Sauté for 7 minutes. Add in your asparagus and sauté for another 10 minutes. Take off the heat while you prepare the creamy cashew sauce.

Drain your cashews. Place in blender with 1 tsp Tropic Oil and nut milk of your choice. Make sure the nut milk is plain unsweetened. Add in the Barley Green Juice, Organic and Yeast Powder. Finally, add in ½ tsp Himalayan salt and ¼ tsp pepper or more to taste. Blend until smooth.

Pour the vegetable broth into the pot with the vegetables. Blend together the sautéd vegetables and vegetable stock. An immersion blender is ideal but a regular blender will work as well. Place on stove on medium low heat. Add in the creamy cashew sauce and stir.

If you want to make this as a dip just double the cashew sauce and only do ¾ of the vegetable stock or until desired consistency.