Raw Cashews, 1 cup (soaked in filtered water for 20 minutes)
Nutritional Yeast, 2 tbsp
Sea Salt, 1 tsp
Purple Radish Slices
Pickled Cauliflower Florets
Purple Napa Cabbage Shreds
Urfa Biber Chili Flakes
In a large heavy-based stockpot, heat the oil and sauté the onion over a medium heat for 3-5 minutes.
Add the cauliflower florets, sweet potato, and 2 cups water. Bring to a boil.
Turn the heat down, cover and simmer for 10 minutes.
Drain and rinse the cashews, discarding the soaking liquid. Add this to the soup along with the nutritional yeast. If it's too thick, blend in ½ -1 cups water, to your desired consistency. Add the salt and return to a low heat for 5 minutes before serving.
Garnish with pickled purple cauliflower, purple radish slices, purple napa cabbage shreds, and Urfa Biber chili flakes.
Christine Wong is a nutritionist that loves creating and sharing healthy and easy recipes for busy families. She published a cookbook call The Plantiful Plate and she is an editor for The Feed Feed.
For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!
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