Step 1

Add the olive oil to a large pot and turn heat to medium. When hot, add the onion, garlic, and a large pinch of salt and saute for about 5 minutes or until fragrant.

Step 2

Pour in 2 cups of the water along with the cauliflower. Cover and cook for 15-20 minutes or until the cauliflower is fork-tender.

Step 3

Whilst the cauliflower cooks, make your cashew cream: Drain your soaked cashews and add them to a blender with 3/4 cup water. Blend until smooth and creamy. Then, set aside until you're ready to use it.

Step 4

When the cauliflower is tender, use an immersion blender to blend until smooth. Then, add the remainder of your ingredients (including the cashew cream and remaining 3 cups of water). Stir to combine and cover/cook for another 15-20 minutes or until the potatoes are fork-tender.

Step 5

Taste and adjust seasonings as desired. If your stew is too thin, allow to cook a little longer uncovered. If it's too thick for your taste, add the optional sixth cup of water. Serve with puff pastry or a big slice of rustic bread. Store leftovers in the fridge for up to 5 days or the freezer for up to 6 weeks. Enjoy!