Vegan Cauliflower Cheese Soup (Gluten-Free) - The Pesky Vegan

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon (15 g) plant-based butter
• 1 large onion, diced
• 1 leek, trimmed, cut lengthways, and sliced
• 4 cloves garlic, chopped
• 1 large cauliflower head, including leaves and core, cut into bite-sized pieces ((approx. 2 lbs / 900 grams total))
• 2 medium potatoes, scrubbed and chopped into 1 inch cubes
• 5 cups (1.2 litres) vegan stock
• 2 tablespoons vegan Dijon mustard ((see notes))
• 1 tablespoon cider vinegar ((or vegan white wine vinegar))
• ½ cup (75 g) unsalted cashew nuts
• 6 tablespoons nutritional yeast
• 2 bay leaves
• ¾ cup (200 ml) unsweetened plant-based milk
• 2 large handfuls (100 g) fresh spinach or wild garlic ((see recipe notes))
• Salt and pepper to taste
• Plant-based crème fraiche and fresh parsley, to serve ((optional))