Have you ever wanted to make a "creamy" vegan soup? This recipe utilizes finely blended cashews to create a creamy cauliflower and crimini mushroom soup. It's so good you won't even miss the cream.
1 large leek, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 teaspoons dried thyme
1 large cauliflower, head cut into florets
1 teaspoon sea salt
¼ to ½ teaspoon white pepper
About 6 cups water
½ cup raw cashews
1 cup crimini mushrooms, sliced
Heat two tablespoons of the oil in a large soup pot. Add the leek sauté for a few minutes. Next add the garlic celery and thyme. Sauté until the celery begins to soften.
Add the cauliflower and stir to coat with the oil and herbs. Add the salt and pepper stir to mix into the veggies cover and lower the heat so the veggies begin to cook.
Pour water into the pot until it is about ½ inch above the veggies. Cook covered over medium low heat until the cauliflower is fork tender.
Meanwhile blend the cashews in a blender until they are a fine powder. When the cauliflower is soft add 1 cup of the liquid from the soup to the cashews and blend until smooth. Puree the remaining soup.
Sauté the mushrooms in the remaining oil until they squeak. Add to the pureed soup and let sit for a few minutes so the flavors meld. You might want to add a few tablespoons cooking sherry to the mushrooms as they sauté.
Check flavor before serving. Add more salt and pepper if needed.