Ingredients
Directions
Heat a large stovetop skillet over medium-high heat. Add the onions and cook until translucent, about 3–4 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Stir in the garlic and cook for another minute.
Stir in the cauliflower, squash, turmeric, and ground black pepper, if using. Cook for an additional minute before adding the vegetable broth. Turn the heat down to medium or to simmer. Cover and cook for 7–10 minutes or until the cauliflower and squash are tender.
Remove from heat and transfer the cauliflower mixture to a blender or food processor (you may need to do this in two batches). Add the miso, nutritional yeast, smoked paprika, plant-based milk, and salt, if using. Blend until smooth.
Taste for additional seasoning of choice.
Chef's Notes
Substitutions
Use white onion in place of yellow.
Use sweet paprika in place of smoked paprika (however, note that you’ll lose the smoky flavor!).
Storage
Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to one month.
Ingredients
Directions
Heat a large stovetop skillet over medium-high heat. Add the onions and cook until translucent, about 3–4 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Stir in the garlic and cook for another minute.
Stir in the cauliflower, squash, turmeric, and ground black pepper, if using. Cook for an additional minute before adding the vegetable broth. Turn the heat down to medium or to simmer. Cover and cook for 7–10 minutes or until the cauliflower and squash are tender.
Remove from heat and transfer the cauliflower mixture to a blender or food processor (you may need to do this in two batches). Add the miso, nutritional yeast, smoked paprika, plant-based milk, and salt, if using. Blend until smooth.
Taste for additional seasoning of choice.
