Vegan Cream of Mushroom Soup

Nov 6, 2021 The Wild Vegans

1/2 large (1 1/2 to 2 lb.) head cauliflower, broken into florets
2 tsp. vegan butter (soy-free if necessary)
8oz cremini mushrooms (or button mushrooms), sliced
2 tsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
1/2 cup raw cashews (if you don’t have a high-speed blender, soak in warm water for at least 30 minutes and drain; discard the water)
1 cup unsweetened non-dairy milk (soy-free if necessary)
1 cup water
2 tbsp. nutritional yeast
1 tbsp. arrowroot powder (or cornstarch)
1 tsp. dried thyme
1/2 tsp. garlic powder
1/2 tsp. salt

Cover the cauliflower in a steamer basket set over a pot of boiling water. Cook for 7 to 10 minutes, or until the cauliflower is tender.
Meanwhile, in a large frying pan over medium heat, melt the butter. Cook until the mushrooms and liquid aminos are tender, about 8 minutes. Take the pan off the heat.
In a blender, combine the steamed cauliflower, cashews, milk, water, nutritional yeast, arrowroot powder, thyme, garlic powder, and salt. Add the mushrooms (and, if desired, their cooking liquid) and pulse until they’re in small bits that are evenly distributed. You can immediately use the soup in a recipe.
Allow it to cool completely before transferring to an airtight container if you are not going to use it right away. The soup will keep in the fridge for 5 to 7 days or in the freezer for 2 months. If you freeze it, allow it to completely thaw before using.

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