1 Tbsp Olive Oil or Vegetable Broth
1 Small White Onion - Minced
1 Tbsp Minced Garlic
2 Cups Chopped Cauliflower
3 Cups Diced Potatoes
6 Cups Vegetable Broth
7 Cups Freshly Diced Tomatoes
1/2 Cup Soaked Cashews
2-4 Tbsp Nutritional Yeast (opt)
S&P to Taste
1 tsp Paprika
1/2 tsp Dried Basil, to taste or Fresh
- In a large pot add the vegetable broth or olive oil. Add the minced onion and saute for 5-7 minutes over a medium flame, opt to add a sprinkle of salt and pepper. Add the cauliflower and saute for 5 minutes. Remove from the heat, set aside.
- Add the vegetable broth, potatoes and garlic to the pot. Bring to a boil. Add the tomatoes, reduce flame to low, cover and simmer for 20-25 minutes, until tender/desired. Remove from the heat.
- Use a heat-proof blender or immersion blender, blend until smooth adding the cashews, nutritional yeast and prepared onion and cauliflower. Add the paprika, dried basil, maybe a squirt of lemon if needed (taste, adjust as desired) and enjoy! I had leftover bechamal and cashew cheese from making lasagna that I spooned on top, mmm. Enjoy!!