ROASTED RED PEPPER CASHEW CAULI MAC

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, and splash of lemon juice.

For the stew: 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. Break up the cauliflower toward the end for texture. Add more salt to your liking!