Cashew Cream Cauliflower Soup
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Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A rich velvety dairy free and vegan soup made from cashew cream, cauliflower with added nutritional yeast.
Ingredients
Cashew Cream
  • 150g Cashews, soaked for 4 hours
  • 600mls water
  • 2 cloves garlic
  • 2 tsp lemon juice
  • ½ tsp sea salt
Soup
  • 1 medium onion, finely diced
  • ½ tbs coconut oil
  • ½ tsp sea slat
  • 4 cloves garlic, minced
  • 2 litres vegetable stock
  • 30g nutritional yeast flakes
  • 2 cauliflower, chopped into florets
  • 1 tbs lemon juice
  • sea salt to taste
To garnish
  • Truffles, and fresh parsley
Instructions
  1. Drain cashews and and rinse thoroughly to get rid of any slimy residue.
  2. Place cashews in a blender (I use my froothie), add the garlic, lemon juice and salt and blend on the highest setting until completely smooth. Pour into a bowl and set aside. No need to rinse the blender as you will be using it again shortly.
  3. Heat a tbs of coconut oil in a large saucepan. Saute the onions with a pinch of salt for around 5 minutes until softened before adding the garlic for a further 30 seconds. Next add the stock, bring to a boil and then add all the cauliflower florets to the pan. Add a lid and allow to simmer for 5 minutes till they are fork tender.
  4. Add the nutritional yeast to the pan then transfer the soup to the same blender you used for the cashews along with ⅔ of the cashew cream (you will need to do this in batches) and blend on the highest setting until velvety smooth. Pour back into the saucepan, then add the lemon juice. Taste and adjust seasoning if necessary. I always like more lemon juice in my soup to bring out flavour rather than adding salt.
  5. To serve, pour the soup into bowl, and garnish with a drizzle of the left over cashew cream, some fresh truffle, cracked black pepper and parsley leaves.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/cashew-cream-cauliflower-soup/