Vegan Cream of Mushroom Soup

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Vegan never tasted so creamy! This dairy-free version of Cream of Mushroom soup packs in the veggies, and makes a great, clean alternative to the canned stuff. Use in holiday cooking!

Ingredients

1/2 cup cashews, soaked in water overnight
1 medium cauliflower (5-6 inches in diameter)
3/4 cup water (to steam cauliflower)
2 vegetable bouillon cubes (I love Rapunzel Brand with Sea Salt and Herbs)
1 tablespoon olive oil
1 medium yellow onion, chopped finely
2 garlic cloves, minced
2 cups mushrooms, sliced thinly
1 teaspoon dried thyme (or sub 1 tablespoon fresh thyme)
2 cups kale, chopped (optional)
2-3 cups of water (add to “condensed” to make soup)
sea salt and black pepper, to taste

Instructions

View the full recipe at Vitamin Sunshine →