Cauliflower Sauce | Soup

*Note: For the cauliflower, remove the outer leaves, then separate the cauliflower into really large florets/pieces. Next, slice the cauliflower into 1/2" thick pieces — slicing the cauliflower like this is done so that the cauliflower takes up less space in the pot. This means that less stock will be needed, in turn will create a thicker, richer sauce.

To make the sauce, heat a medium-large pot over medium-low heat. Once hot, add the onion and sweat for 5 to 10 minutes, or until cooked through and translucent — adding a bit of water or stock as needed, to ensure the onions do not brown or burn. In the meantime, in a high speed blender, add the stock, cashews, turmeric and nutritional yeast and blend until smooth. Depending on how yellow you want the sauce to be, add a bit more turmeric, if desired. Once the onions are soft, add the cauliflower to the pot, followed by the liquid mixture. The cauliflower should just barely be covered by the liquid. If needed, add a touch more liquid, to just cover. Bring the soup to a simmer, then reduce the heat to low and cover the pot. Cook for 20 to 25 minutes until the cauliflower has just cooked through. Once done, carefully add the ingredients to a blender and blend until smooth. You may need to do this in batches. Lastly, taste for seasoning, adding salt and white pepper as desired. To turn this sauce into a soup, simply add more liquid sauce until you reach the desired soup-like consistency. *Note: Add a bit more nutritional yeast and a bit of paprika (mostly for color) and this makes for a delicious 'cheese' sauce.