make the cashew cream ahead of time by blending the following:

– 2 roasted red peppers
– 1 cup cashews (soaked overnight or in hot water for at least two hours, then drained)
– 1/4 cup water
– 2 tablespoons olive oil
– sea salt
– splash of maple syrup
– splash of lemon juice

for the stew:

– 1 onion, diced
– 1 head cauliflower, cut into florets – 1 can rinsed and drained chickpeas
– 1 can diced tomatoes
– 1/4 cup unsweetened almond milk
– 1/4 cup nutritional yeast
– cashew cream (above)
– sea salt

in a stovetop pot, sauté the onion in oil until browned. add tomatoes, cashew cream, nutritional yeast, and milk. bring heat to a boil, then reduce to medium heat. simmer for about 5 minutes before adding in cauliflower and chickpeas. bring heat back to a boil and mix thoroughly, making sure the vegetables are coated in the sauce. reduce to a simmer and cook for about 25-30 minutes. i like to break up the cauliflower toward the end for texture. add more salt to your liking!