Ingredients
1 medium head cauliflower, cut into florets
1/2 medium yellow onion, sliced
5 cloves garlic, peeled and left whole
1 Tbsp avocado oil
1 healthy pinch each sea salt & black pepper, plus more to taste
3/4 cup raw cashews
1 (15-oz) can white beans (such as Cannellini), rinsed and drained
4 cups vegetable broth
1 cup water
¼ to ½ cup SAUS® Do-Everything Sauce
1 Tbsp lemon juice
FOR SERVING optional
Parsley
Red pepper flakes
Pine nuts
Preparation
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the cauliflower, onions, and (whole, peeled) garlic on the baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to fully coat the vegetables.
Bake for 30 minutes, stirring halfway through.
While your veggies are roasting, place cashews in a bowl and pour over enough boiling water to cover them, then set aside. Then rinse and drain the can of white beans.
Remove your roasted veggies from the oven and immediately transfer them to a large stock pot or Dutch oven. Add rinsed beans, vegetable broth, water, and SAUS® to the pot and stir.
Heat over medium-high heat until it comes to a strong simmer, then reduce slightly and simmer on medium-low for 15-20 minutes, or until the cauliflower is very soft and falls apart easily when pierced with a fork.
Turn off heat. Carefully transfer mixture to a high-speed blender (that’s safe for hot foods), and add lemon juice and a pinch of salt. Blend soup until creamy and smooth. Pour half of the blended soup back into your pot, drain the cashews, and add them to the soup that’s remaining in the blender. Blend the cashews and soup until pale and creamy, about 1 minute. Pour the remaining soup into the pot and stir to swirl the two soup mixtures together. *If the entire batch does not fit into your blender, split it in half and blend in two batches and mix together after blending.
Taste and adjust flavor as needed, adding salt and pepper to taste or more SAUS® for more kick. Serve and enjoy with a garnish of a sprinkling of parsley and red pepper flakes, pine nuts, and/or a swirl of SAUS® (all optional).
Store leftovers covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat on the stovetop, adding dairy-free milk or broth as needed to thin.
*This recipe inspired by Minimalist Baker.