This Vegan Cream of Cauliflower Soup is made rich with cashew cream and nutritional yeast then topped with tofu bacon for a delicious gluten-free soup.
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To make the tofu bacon, cut the tofu in 1/2" strips and set aside. Whisk together the ingredients for the marinade and pour into a shallow baking dish. In a single layer, place the tofu in the dish so that each piece is fully submerged. Marinate while preparing the rest of the soup.
In a large soup pot heat the cooking oil over medium heat. Once the oil is hot, add onions and sauté for about 5 minutes, stirring frequently, until onions are translucent and fragrant. Stir in garlic and sauté for another 30 seconds.
Add cauliflower florets and thyme, stirring for 30 seconds to coat the cauliflower. Add vegetable broth and cover. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes until cauliflower is tender.
While the soup is cooking, drain and rinse the cashews. Combine cashews with water and salt in a high powered blender and blend until completely smooth. Set aside.
As soup continues to cook, fry your tofu bacon according to these instructions.
Remove soup from heat. Using an immersion blender, purée the soup until it is smooth and creamy. Stir in cashew cream, nutritional yeast, and salt and pepper
Serve immediately with tofu bacon and toppings of choice.
Serving and Storing - This soup can be eaten immediately once it’s ready. It just takes about 20 minutes to cook the cauliflower. Serve with vegan bacon, fresh chives, and freshly ground pepper. Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. To serve frozen soup, let it thaw overnight in the refrigerator. Once it’s mostly thawed, gently reheat the soup in a small soup pot.