- Place the cauliflower in a steamer basket over a pot of boiling water and cover. Steam the cauliflower until tender, 7 to 10 minutes.
- Meanwhile, melt the butter in a large frying pan over medium heat. Add the mushrooms and liquid aminos and cook until tender, about 8 minutes. Remove from the heat.
- Combine the steamed cauliflower, cashews, milk, nutritional yeast, arrowroot powder, thyme, garlic powder, and salt in a blender and blend until smooth. Add the mushrooms (and if desired, their cooking liquid)
- and pulse until they’re in small bits incorporated throughout. You can use the soup right away in a recipe.
- If you are not using it right away, let it cool completely before transferring to an airtight container. The soup will keep for 5 to 7 days in the fridge or 2 months in the freezer. If you freeze it, let it thaw completely before using.
- VARIATION Turn this into the type of soup you eat in a bowl (novel idea, I know, but settle down, casserole lover):
- Combine the soup with 2 cups water or low-sodium vegetable broth in a pot and heat over medium heat, stirring occasionally, until heated through.
Cream of Mushroom Soup
By Pooja Sanghavi
Feb, 15th
738
Servings
1 person
Cook Time
30 minutes
Ingredients
10
- 12
Ingredients
- ½ large (1½- to 2 lb) head cauliflower, broken in
- 2 teaspoons vegan butter (soy-free if necessary)
- 8 ounces cremini mushrooms (or button mushrooms),
- 2 teaspoons liquid aminos (or gluten-free tamari;
- ½ cup raw cashews (if you don’t have a high-speed
- soak in warm water for at least 30 minutes
- 1 cup unsweetened nondairy milk
- 2 tablespoons nutritional yeast
- 1 tablespoon arrowroot powder
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
Notes/Tips
VARIATION Turn this into the type of soup you eat in a bowl (novel idea, I know, but settle down, casserole lover): Combine the soup with 2 cups water or low-sodium vegetable broth in a pot and heat over medium heat, stirring occasionally, until heated through.
