While I was in Utah last week, I had the great experience of making Somer’s famous vegan cheese.We had such fun that I was determined to make more once I got back… thus came the incredible vegan Smoked Gouda. This, my friends, is the bomb.
So today I needed something equally fabulous to pair it with. I thought about cheesy bruschetta, but decided to hold off on the bread (so it will come soon!), and featured it in a creamy cheesy soup instead ~ Cauliflower Velvet Soup. And it was fabulous (and easy!) :)
- 1 medium cauliflower, steamed
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 Tablespoons nutritional yeast
- 1/4 teaspoon turmeric
- 1/2 cup raw cashews
- 1/4 cup vegan smoked gouda, cubed
- 2 1/2 cups hot water
Blend all ingredients together. If you’re not using a high-speed blender, you may want to soak the cashews for 30 minutes and blend them with the water first, then add the remaining ingredients.
Warm on the stove if needed. Top with grated smoked gouda and broil for a few minutes until the cheese melts and browns. (I actually grated the cheese onto a parchment-covered cookie sheet and broiled it, then placed it on top of the soup). Serve and enjoy!