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Creamy Cauliflower Soup

A winter warmer.

8 cups organic cauliflower florets
2 cups filtered water
1 cup tamari roasted cashew nuts
1 Tbsp nutritional yeast
2 Tbsp sweet white miso
2 tsp Dijon mustard
1 tsp white tahini
1 Tbsp brown rice vinegar
Alfalfa sprouts and black toasted sesame seeds for garnish

Bring a pot of water to the boil and cook cauliflower until tender. 5-7 minutes – remove from the heat and drain in a colander.
Place water, cashews, nutritional yeast, mustard, tahini and vinegar in the food processer and blend until smooth.
Add cauliflower to food processor and blend to a cream.
Place in a bowl and serve garnished with some alfalfa and sesame seeds.

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