Cream of Mushroom Soup<!-- --> <!-- -->Recipe

Ingredients

• ½ large (1½- to 2 lb) head cauliflower, broken into florets
• 2 teaspoons vegan butter (soy-free if necessary)
• 8 ounces cremini mushrooms (or button mushrooms), sliced
• 2 teaspoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
• ½ 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)
• 2 tablespoons nutritional yeast
• 1 tablespoon arrowroot powder (or cornstarch)
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon salt