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Place the cashews in a jar and cover them with hot tap water.
Cook the bacon until crispy in a large pot over medium-high heat, about 8 minutes. Remove the bacon with a slotted spoon and drain off all but 2 tablespoons of the oil.
Add the onion to the pot and let it cook for 5 minutes. Add the garlic and cook for 1 minute more.
Add the cauliflower, chicken stock, thyme, and pepper to the pot and bring the pot to a boil. Reduce the heat and simmer for 15 minutes, or until the cauliflower is soft.
Drain the water from the cashews and add them to your high-powered blender. Add half the bacon and half the soup and blend on high until smooth. Pour the soup into a new pot then blend the remaining soup. Season the soup to taste with sea salt.
Serve the soup topped with the remaining bacon, some chopped chives, and a little black pepper.