30-Minute Roasted Garlic Cauliflower Chowder

Super CREAMY + only 30 MINUTE cauliflower chowder made with roasted garlic hummus + quinoa [gluten-free + vegan]

Ingredients

  • 1/2 cup raw cashews soaked for at least 2 hours
  • 1 head cauliflower
  • 1 small potato
  • 1 garlic bulb
  • 2 tablespoons oil
  • 1/2 cup Sabra Roasted Garlic Hummus
  • 1/2 cup cooked quinoa
  • 2 cups vegetable broth
  • 2 cups water + more as needed
  • 2 teaspoons miso paste
  • 2 teaspoons nutritional yeast optional
  • Salt + pepper to taste
  • Additional garlic if desired

Instructions

  1. Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
  2. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper.

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