Uncheese Soup

Put the oil into a big pot and let the onion get glassy, add the leek in slices until a bit glassy and golden as well. Add the tofu in crumbles. When a bit golden add the white wine and let simmer for a couple of minutes. Then add the vegetable stock and let simmer again for a few minutes. Now you should add the herbs, I usually take about 2 tablespoon each, but as tastes are different, add as much as you like. To thicken slightly add the Free and Easy Cheese sauce until it thickens enough for a soup. To taste add some vegan parmesan, it makes the soup taste more cheesy. Take the soup from the heat. When it has cooled a bit, add the Sour Supreme, so it won’t get flaky.
If you use more Cheese Sauce powder you will get a real nice dip. Even my guests at a party didn’t realize that dip contained no cheese! LOL Maybe you should reduce the ingredients to the half for the dip, unless you’d like to dip a couple of days! ;-)