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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Free Shipping..Free Sample..Great Spices! Sample In Cart. We Have Relaunched Our Website!
Free Shipping..Free Sample..Great Spices! We Have Relaunched Our Website!

Cashew Cream of Mushroom Soup Recipe

Crimini mushrooms, cashews, basil and oregano blend smoothly together to create this creamy dairy-free soup.

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:20 Minutes

  • Prep Time:15 Minutes

Ingredients

  • 2 tablespoons

    extra virgin olive oil

  • 1 medium

    yellow onion, roughly chopped

  • 2

    cloves finely grated garlic

  • 1 pound

    pre-sliced cremini mushrooms

  • 1 tablespoon

    reduced sodium tamari

  • 1 tablespoon

    vegan Worcestershire sauce

  • 1 quart

    vegetable stock

  • 1/2 cup

    raw cashews

  • 1/2 cup

    water

  • 1/2 tablespoon

    basil

  • 1/2 tablespoon

    Greek oregano

  • Finely ground Celtic sea salt

  • Freshly crushed black pepper, to taste

Directions

In a large stock pot, heat olive oil over medium high heat and saute onion until lightly browned along edges.

Add garlic and saute for one minute.

Add mushrooms, tamari and Worcestershire sauce, sauteing until mushrooms have released their juices.

Add 1 quart of vegetable stock and simmer mixture for ten minutes. Remove from heat.

While mixture is simmering, add cashews and water to a high powered blender and blend on high until a smooth cream has been produced.

Add mushroom-stock mixture to blender and blend on high or using the blender’s soup function, if there is one, until mushrooms have been broken down and mixture is smooth.

Pour mixture back into stock pot and season with basil, oregano, Celtic sea salt and pepper.

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