1 head cauliflower
3 cups water
3 Tbsp nutritional yeast
4 Tbsp miso
3 Tbsp tahini
1 Tbsp soy sauce
2 Tbsp rice vinegar
4 tsp Dijon mustard
-Chop cauliflower into manageable florets.
-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, nutritional yeast, miso, tahini, soy sauce, vinegar, and mustard in the food processer and blend until smooth.
-Add cauliflower to food processor and blend to a cream.
-Heat and serve warm.
(Based on a soup by: http://www.veganuary.com/recipes/creamy-cauliflower-soup/)
