Recipe by Krista Fegans, Hanford, CA
Saute chopped onions and pressed garlic gently in olive oil until soft and fragrant.
Add nutritional yeast and stir to coat onions and garlic.
Add miso paste, cauliflower florets, water, tomatoes, pepper, and cashews.
Bring mixture to a boil then reduce heat and simmer for 20 minutes.
Remove from heat and allow to cool for 30 minutes.
Puree in a blender in batches. Season with salt and pepper to taste.
Garnish with a swirl of olive oil and fresh parsley, if desired.
Ingredients
Directions
Saute chopped onions and pressed garlic gently in olive oil until soft and fragrant.
Add nutritional yeast and stir to coat onions and garlic.
Add miso paste, cauliflower florets, water, tomatoes, pepper, and cashews.
Bring mixture to a boil then reduce heat and simmer for 20 minutes.
Remove from heat and allow to cool for 30 minutes.
Puree in a blender in batches. Season with salt and pepper to taste.
Garnish with a swirl of olive oil and fresh parsley, if desired.