4cups/880m of low sodium vegetable broth or use my homemade one
Cheese Sauce:
1.5cups/225g raw cashews
1cup/220ml low sodium vegetable broth or use my homemade one
3tbspapple cider vinegar/white vinegar
1/4cup/20g of nutritional yeast
1tbsptamari or soy sauce if not avoiding gluten
1tsponion powder
1tspsmoked paprika
1/2tspsea salt or to taste
Instructions
Add the onion, garlic, red pepper, and green chilies to your food processor and pulse until very finely chopped. ( alternatively, if you have awesome knife skills, just chop it all.
In a large saucepan, add the oil or broth and heat it up on medium heat. Then add the finely chopped veggies you just processed to the pot and sauté for 5-7 minutes, until softened.
Meanwhile, add the cauliflower to the same processor and pulse until broken down, without over-processing or pureeing. You want some chunkier pieces. Work in batches if needed.
Add the processed cauliflower, along with the broth and corn to the pot and mix well. Bring to a boil over high heat, then reduce to medium-low and simmer for 15 minutes.
While the soup is simmering, prepare your vegan cheese sauce. Add all the ingredients to a high-speed blender and process until smooth.
Turn off the heat, pour in the cheese sauce, and mix well. Taste for salt and pepper and add more if necessary. Then serve garnished with chili slices, if desired.
Notes
This soup will last for up to 3 days in the fridge.