Sunday, January 31, 2016

Cauliflower Soup with Cashew Cheese

Keep it chunky, puree it or take it somewhere in between.  You can always use store bought Vegan Cheese but we love this creamy cashew cheese and it gives the soup a nice tang.

Cashew Cheese

1            cup raw cashews (cover with water, soak for 1 hour or more)
1/4         cup filtered water
1/4         cup nutritional Yeast (can be found in health stores)
2            tablespoons lemon juice
2            cloves garlic
2            tablespoons white wine or 1 tablespoon cider vinegar
1            tablespoons Dijon mustard  - I also added a pinch of cayenne

Drain the raw cashews.  Add all the ingredients to a blender or food processer and process until smooth.

Cauliflower Soup with Cashew Cheese

1            tablespoon olive oil           
1            cup onion, diced
6            cups water
2            vegetable bullions
              salt and pepper to taste
1            teaspoon onion powder
1/4         teaspoon garlic powder
1            tablespoon dried parsley
1            cup celery, diced
2/3         cup carrot, diced
2            cups potatoes, diced
1            cup nut or soy milk
1            small head cauliflower, chopped
1            cup peas

Oil large soup pot and sprinkle with a bit of salt.  Add onion, celery and carrots and stir around a bit.  Let cook a few minutes then add the spices and bullions.  Mix in with the vegetables and let cook a bit before adding the 6 cups of water.  It allows the seasoning to really flavor the veggies. 

Add 6 cups of water and cook until the vegetables are soft.  Add the Cauliflower and 1 cup of nut/soy milk.  Cook until the cauliflower becomes tender enough to blend.

You can serve the soup as is and add the cashew cheese or give it a bit of a blend with an emulsion blender – which is what I did, keeping it a little bit chunky.  Add frozen peas and the cashew cheese and give it a good mix then test for further salt and pepper seasoning.

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