Step 1

In a sauté pan or large sauce pan over medium heat, add cauliflower and vegetable broth. Bring to a boil.

Step 2

Turn heat down to low, cover and let simmer for 10 minutes. Add 2-3 extra minutes for frozen cauliflower.

Step 3

Let cool for a couple minutes then pour cauliflower and remaining broth into a blender.

Step 4

Add nutritional yeast and white miso.

Step 5

Blend. Start on low gradually turning to high until creamy.

Step 6

Let cool completely then store in an airtight container for up to 5 days.