Some say they are the apple of onions because some varieties, such as the
Vidalia, are so sweet and crisp that they can be sliced and eaten
raw, according to Sidoti.
2 pounds zucchini (about 5 small to medium) 1 large
Vidalia onion, chopped 4 cloves garlic, crushed 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 cups vegetable broth (we used Kitchen Basics Unsalted Vegetable Stock) 1/3 cup fresh basil leaves, packed 3 tablespoons
raw cashews 1 tablespoon nutritional yeast salt & pepper, to taste