Serves 8 – 1 ¼ cup servings

1 cup uncooked wild rice
1 cup diced onion
2 garlic cloves, minced
3 cups vegetable broth
1 ½ cups peeled, cubed potato
3 cups milk substitute, such as almond, cashew or soy milk (Original & Unsweetened)
1 recipe Vegan Mozzarella Cheese Sauce** (below)
2 cups diced Heritage Health Food Chick’n Tenders (about 6 pieces, or 1 Pkg.)
¼ t. salt (or to taste)
¼ t. garlic powder
¼ cup chopped fresh parsley, or 1 T. dried parsley

NOTE: For a thicker soup add 1 extra boiled potato to the Vegan Mozzarella Cheese sauce and blend until smooth.

**Vegan Mozzarella Cheese sauce:

¼ cup raw cashews
1 cup HOT water
2 T. Tapioca Starch
1 T. Nutritional Yeast Flakes
1 t. lemon juice
½ t. salt
¼ t. garlic powder
1/8 t. liquid smoke (optional)


  1. Cook rice according to package directions, omitting salt.
  2. In a large soup pot that has been sprayed with cooking spray, sauté onion and garlic about 3 minutes.
  3. Add vegetable broth and diced potato; bring to a boil, cover and reduce heat, and simmer until potato is tender, about 10 minutes. When potato is tender, add milk substitute.
  4. While potato is cooking, make Vegan Mozzarella Cheese Sauce: Combine ingredients for the cheese sauce into a powerful blender and whiz for 2-3 minutes, until creamy.
  5. Then: Add to soup pot.  Stir until thickened (Cheese sauce will thicken the soup).
  6. Add cooked rice, diced Heritage Health Food Chick’n Tenders, and seasonings.

P.S.  Vegan Mozzarella Cheese Sauce is GREAT used in most recipes to replace cheese.  Very delicious!  If using as a cheese, heat sauce on stove in a small saucepan, stirring until thickened.