Vegan Cream of Mushroom Soup

Name: Vegan Cream of Mushroom Soup
Ingredients: 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

thewildvegans.com

Delightful Vegan Cream of Mushroom Soup, dairy-free and gluten-free options available, with a rich flavor from tender cauliflower and earthy mushrooms. Perfect for small plates or meals!

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Ingredients

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