1-Begin by preheating the oven to 400°F (204°C). Place the cauliflower, mushrooms, shallots, and garlic in a large roasting tray, then toss them with salt, pepper, and oil to coat generously. Roast for 30 minutes, tossing occasionally to ensure even cooking.

2-Next, increase the oven temperature to 475°F (246°C) and roast for another 10 to 15 minutes to achieve deep caramelization. Reserve some crispy vegetables for garnish to add texture and visual appeal to your dairy-free roasted mushroom cauliflower soup.

3-After roasting, add 1 and 1/2 cups of broth to the roasting tray to scrape up the browned bits, which adds extra flavor. Transfer all the contents to a large pot, then add the remaining broth, cashews, nutritional yeast or liquid aminos, and balsamic vinegar.

4-Bring the mixture to a boil, reduce to a simmer, cover, and cook for 10 minutes until the cashews are plump and the cauliflower is tender. This step helps meld the flavors in your roasted mushroom cauliflower soup.

5-Once simmered, blend the soup until it’s silky smooth using an immersion blender or a regular blender. Return it to the pot and season with additional salt and pepper as needed. Serve hot, topped with the reserved roasted vegetables, fresh thyme, and cracked black pepper for a finishing touch.

6-First, preheat your oven to 400°F (200°C). Clean and cut the cauliflower into florets and slice the mushrooms evenly, then toss them with olive oil, salt, and pepper before spreading on a baking sheet for roasting. While vegetables roast, finely dice the onion and mince the garlic, sauté them in a large pot, and proceed as above for maximum flavor.