This flavour-rich sauce, which also doubles as a soup, is made with cauliflower, cashews, onion, stock, nutritional yeast and turmeric. Not only is this sauce easy-to-make, it also happens to be oil-free.
Chef's notes
Optional flavorings: While this soup is delicious as is, and given its somewhat neutral flavoring, it lends itself well to a variety of dishes and/or flavoring — with that said, this soup goes particularly well with spices such as cumin and curry powder. So the next time you make this recipe, try adding a 1/4 to a 1/2 tsp of cumin powder and a couple of teaspoon of curry powder and see how you like it.
Steps
1
Preparing Your Mise en Place
Ingredients
1 lrg onion, diced (approx. 1 1/2 cups)
1 head cauliflower, thinly sliced (approx. 4 cups)*
1/3 cup raw cashews
1/4 tsp turmeric, or taste/color
4 tbsp nutritional yeast
2 cups vegetable stock
*Note: For the cauliflower, remove the outer leaves, then separate the cauliflower into really large florets/pieces.
Next, slice the cauliflower into 1/2" thick pieces — slicing the cauliflower like this is done so that the cauliflower takes up less space in the pot. This means that less stock will be needed, in turn will create a thicker, richer sauce.
2
Cooking the Sauce/Soup
Ingredients
sea salt, to taste
freshly ground WHITE pepper, to taste
To make the sauce, heat a medium-large pot over medium-low heat. Once hot, add the onion and sweat for 5 to 10 minutes, or until cooked through and translucent — adding a bit of water (or stock) as needed, to ensure the onions do not take on any color and/or burn.
In the meantime, in a high speed blender, add the stock, cashews, turmeric and nutritional yeast and blend until smooth. Depending on how yellow you want the sauce to be, add a bit more turmeric, if desired.
Once the onions are soft, add the cauliflower to the pot, followed by the liquid mixture. The cauliflower should just barely be covered by the liquid. If needed, add a touch more liquid, to just cover.
Bring the soup to a simmer, then reduce the heat and cover the pot. Cook for 20 to 25 minutes, or until the cauliflower has just cooked through.
Once done, carefully transfer the soup to a blender and blend until smooth. You may need to do this in batches.
Lastly, taste for seasoning, adding salt and white pepper as desired.
To turn this sauce into a soup, simply add more liquid sauce until you reach the desired soup-like consistency.
*Note: Add a bit more nutritional yeast and a bit of paprika (mostly for color) and this makes for a delicious 'cheese' sauce. This sauce also goes particularly well with this Energy Bowl.
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I am new to this website. Where do I find nutritional info for the recipes (particularly carbs, fiber, & sodium amounts per serving). Is there an area to get recipes good for a diabetic?
Hi Lori, at present we do not have nutritional information for the recipes. Generally, preparations best for diabetics would be low in refined carbohydrates, such as added sugars and refined flours.
Hi Kristy and thanks for your question. Typically, you can store this soup in the fridge for a few of days. In terms of freezing it, while safe, I like to make sure that I don't serve dishes that have been frozen for too long - so perhaps a few weeks or so. Any dish that's frozen might require a slow heat with some stirring or whisking to bring the texture back together. Your soup might be a bit thinning after defrosting so think about simmering without a lid to allow for some reduction and evaporation - to the desired consistency & viscosity you wish…I hope this helps Kristy and thanks for cooking with Rouxbe! Chef Kirk
Hi Kathleen, Good question, and I couldn't answer it any better than my colleague, Chef Kirk, above... "Typically, you can store this soup in the fridge for a few of days. In terms of freezing it, while safe, I like to make sure that I don't serve dishes that have been frozen for too long - so perhaps a few weeks or so. Any dish that's frozen might require a slow heat with some stirring or whisking to bring the texture back together. Your soup might be a bit thinning after defrosting so think about simmering without a lid to allow for some reduction and evaporation - to the desired consistency & viscosity you wish…". Hope that helps you out. Cheers, Sandy
Hi Barb-- there are several sources that can help create that "cheese-like" flavor from the nutritional yeast. Those sources include: White Miso; Soy Sauce; Liquid Aminos; Dried Mushrooms (you can make them into a powder); Cashews; Vegemite. If you use vegan cheeses, you might want to try one, but read the labels first, as some may contain nutritional yeast. You could also use almond flour and season it with the white miso. Hope this helps. Cheers, Char
Eric W • Rouxbe Staff •Hi Lori, at present we do not have nutritional information for the recipes. Generally, preparations best for diabetics would be low in refined carbohydrates, such as added sugars and refined flours.
Kirk B •Hi Kristy and thanks for your question. Typically, you can store this soup in the fridge for a few of days. In terms of freezing it, while safe, I like to make sure that I don't serve dishes that have been frozen for too long - so perhaps a few weeks or so. Any dish that's frozen might require a slow heat with some stirring or whisking to bring the texture back together. Your soup might be a bit thinning after defrosting so think about simmering without a lid to allow for some reduction and evaporation - to the desired consistency & viscosity you wish…I hope this helps Kristy and thanks for cooking with Rouxbe! Chef Kirk
Hilma J •I served this as a soup, it's delicious. The velvety texture reminds me of vichyssoise!
Sandy S •Hi Kathleen, Good question, and I couldn't answer it any better than my colleague, Chef Kirk, above... "Typically, you can store this soup in the fridge for a few of days. In terms of freezing it, while safe, I like to make sure that I don't serve dishes that have been frozen for too long - so perhaps a few weeks or so. Any dish that's frozen might require a slow heat with some stirring or whisking to bring the texture back together. Your soup might be a bit thinning after defrosting so think about simmering without a lid to allow for some reduction and evaporation - to the desired consistency & viscosity you wish…". Hope that helps you out. Cheers, Sandy
Char N • Rouxbe Staff •Jack—the soup is blended, so it is already a purée. However, you can pass it through a double mesh strainer to make it velvety smooth. Cheers, Char