The best vegan cauliflower soup recipe ever! Extra creamy and silky like a dream, made with cashews, potatoes and nutritional yeast, gluten free and you don’t even need to roast anything.
In a large pot over medium heat add a splash of veggie stock or water, the onion and a pinch of sea salt. Saute for a few minutes until translucent.
Stir in the carrot and celery and add more water if needed. Continue cooking about 5 minutes until softened.
Add the garlic, cauliflower, potatoes, cashews, thyme and bay leaf and toss everything to coat.
Pour in the veggie stock and bring to a simmer. Stir in the nutritional yeast, turmeric and ginger and cook about 15 to 20 minutes until all vegetables are soft. Discard bay and thyme sprigs.
Transfer to a powerful blender and puree until silky smooth (work in batches). Adjust seasonings to taste with more sea salt and serve garnished with the chives and the lemon wedges.