I had a hankering for one of my pre-diet favorites: cream of mushroom soup. I decided to go straight vegan vs. raw because I’m wary of the environmental and microbial contaminations when it comes to fungi. It also turns out that the cooking process helps break down the fungi cell walls, thus releasing more nutrients into your food.
After some browsing, I decided to try Leanne Vogol’s variation, which uses starchy cauliflower as a thickening agent in place of flour. As I went along, I made some tweaks here and there. (My recipe is below).