Vegan Cauliflower Cheese Soup
Creamy, cheesy, and warm—there are perhaps no three words that make our mouths water more. And this simple recipe from Katy Beskow’s Five Ingredient Vegan cookbook hits all the notes.
1 medium cauliflower, broken into florets, outer leaves removed
1 tablespoon sunflower oil
3 tablespoons vegan cream cheese
2¼ cup hot vegetable stock
1¼ cup unsweetened soy milk
¼ cup chives, finely chopped, plus more for garnish
⅛ teaspoon salt
⅛ teaspoon black pepper, plus more for garnish
2 tablespoons olive oil
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