A silky blended cauliflower soup with white beans and nutritional yeast for a savoury, cheesy note, finished with a swirl of lemony cashew cream and fresh parsley. Naturally dairy-free and easy to make vegan.
Soup
Cashew cream
Sauté the base
Coarsely chop the onion and slice the garlic, then sauté both briefly in a large pot in the heated ghee.
Add cauliflower and simmer
Cut the cauliflower into smaller pieces (if frozen, tip it straight from the bag), add it to the pot, and sauté lightly. Add the drained beans, pour in the stock or water, cover, and cook for about 15–20 minutes. Meanwhile, make the cashew cream.
Make the cashew cream
Drain the soaked cashews (or use them unsoaked), put them in a container suitable for blending, add all the other cream ingredients, and blend smooth with an immersion blender.
Blend the soup
Chop the parsley. Blend the soup smooth, turn off the heat, and finally stir in the nutritional yeast. Season with nutmeg and salt.
Serve
Garnish each bowl with a spoonful of cashew cream and chopped parsley.
Soak the cashews overnight for the smoothest cream. For a vegan version, use avocado oil instead of ghee. Lovely served with the gluten-free seed and nut bread.
