Ingredients

The following ingredients have 4 Servings
  • 2/3 cup raw cashews
  • 1 tbsp avocado oil or olive oil
  • 1 lb spicy sausage*
  • 1 small yellow onion ((diced))
  • 2 cloves garlic ((minced))
  • 1 red bell pepper ((diced))
  • 1 green bell pepper ((diced))
  • 32 oz chicken broth + 1/2 cup
  • 1/4 cup nutritional yeast
  • 1 tbsp apple cider vinegar
  • 1 chipotle pepper in adobo sauce**
  • 1 tbsp adobo sauce
  • 1/4 tsp sea salt + more to taste
  • 3 tbsp fresh chopped cilantro + more for garnish
  • 1 cup cauliflower gnocchi*** ((optional))

Instruction

  • Before starting the soup, be sure to soak the raw cashews in hot water for at least 15 minutes.
  • Heat a large soup pot to medium high heat. Once hot, add the oil to coat the bottom of the pot. Toss in the sausage, onion, garlic, and both bell peppers. Cook for about 10 - 12 minutes, or until the sausage is no longer pink.
  • Meanwhile, make the "cheesy" chipotle sauce. Drain the water from the soaked cashews and add to a food processor or blender. Add the nutritional yeast, 1/2 cup chicken broth, vinegar, chipotle pepper, adobo sauce, sea salt, and the cilantro. Blend until smooth, this will take a few minutes and may require you to pause the blending to scrape down the sides with a rubber spatula.
  • Pour the cheesy sauce into the pot, along with the remaining chicken broth. Reduce heat to a simmer.
  • If using cauliflower rice, add it here, and if using the cauliflower gnocchi add the gnocchi to your air fryer to cook. Set the air fryer to 390, and cook for 12 minutes.
  • Continue to stir the soup occasionally, ensuring it is smooth and creamy. Garnish with fresh cilantro and cauliflower gnocchi (if using).