Ingredients:

1 tablespoon olive oil (see note for oil-free option)

1 onion, roughly chopped

4 cloves garlic, roughly chopped

3 medium carrots, peeled and cut into 1-inch pieces

2 cups (220 g) cauliflower florets, roughly half of a head of cauliflower

2 cups (16 fl oz) low-sodium vegetable broth

1/2 cup (4 fl oz) unsweetened nondairy milk

1/2 cup (85 g) cooked cannellini or great northern beans, drained and rinsed

1/2 cup (50 g) nutritional yeast

1/4 cup (50 g) sauerkraut

2 tablespoons (38 g) tomato paste

2 tablespoons (40 g) Dijon mustard

2 tablespoons (40 g) chickpea miso

1 1/2 teaspoons sea salt

1/2 teaspoon ground turmeric

1/2 teaspoon smoked paprika

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Directions:

Heat the oil in a sauce pan over medium heat. Add the onion and sauté for 3 minutes until soft. Add the garlic and sauté 1 additional minute until fragrant. Add the carrots, cauliflower, and vegetable broth. Cover the pot and bring to a simmer. Let cook for 10 minutes until the carrots are fork tender, cracking the lid so the broth doesn’t boil over. Transfer to a blender. Add the milk, beans, nutritional yeast, sauerkraut, tomato paste, Dijon, miso, salt, turmeric, and smoked paprika to a blender and blend until smooth and creamy. Use over vegetables or add to the Universal Meals Deluxe Shells and Cheese or Universal Meals Ultimate Baked Potato Skins recipes.

 

Note: OIL-FREE: Omit the oil and use 1/4 cup water or low-sodium vegetable broth in its place; add more liquid as needed.

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