Ingredients
Scale
Soup:
- 1 head of cauliflower
- 1/2 cup soaked cashews
- 6 cloves garlic, whole and smashed
- 1/2 large yellow onion, chopped
- 1 tsp vegan worcestershire
- 1/4 tsp red pepper flakes
- 2 tablespoons olive oil
- 1 tsp dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 3 cups vegetable broth
Shiitake Bacon:
- 1 Package of shiitakes
- 1 tbsp coconut oil
- 2 tsp vegan worcestershire
- 1 tbsp soy sauce
- 1 tsp liquid smoke
- 1/4 tsp red pepper flakes
- cracked black pepper and sea salt as desired
Toppings
- 1/4 cup chopped green onions
- 1/4 cup chopped chives
- 1/2 cup vegan shredded cheddar cheese
- Vegan sour cream
Instructions
- Make the shiitakes: Soak them in all of the ingredients for a few minutes, toss, coat. Bake on 250 degrees for 40 minutes, rotating shiitakes mid way. Should be soft, slightly crispy, not too crunchy. Remove from heat set aside.
- Preheat the oven to 450ºF and rub a baking sheet with olive oil.
- Place cauliflower, onions, and garlic on the baking sheet and drizzle with olive oil. If you’re working with pre minced garlic, you can skip the garlic!
- Season with dried rosemary, salt, and pepper. Then, toss and make sure all vegetables are coated in spices.
- Place in the oven and roast vegetables at 450ºF for 30-40minutes.
- Once vegetables are cooked, remove from heat and set aside.
- Place soaked cashews in a high powder blender with a cup of broth. Blend until smooth.
- Pour the cooked vegetables into a blender, add the remaining broth, worcestershire, red pepper flakes, and blend until smooth*.
- Next, add soup to a large pot on the stove and bring to a boil. Reduce heat to simmer and let cook for 10-15 minutes. Add additional broth as needed to achieve desired consistency. Garnish with the toppings, enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1