Creamy Cauliflower Does it Again!

Recently I've been fixated by cauliflower. Everyday I grow a greater appreciation for this awesome vegetable, and the creaminess it is capable of bringing to any dish.
The latest ...
Cream of Cauliflower soup.
I was given this recipe by a non-vegan friend who made it non-vegan at a potluck, and I vowed to make a vegan version.
It worked ... I definitely over compensated on the creaminess thinking that it wouldn't live up to the cream of the non-vegan version, so next time around Im going to add some more water, but needless, this is a super thick, super creamy, super yummy, super easy recipe! Please Enjoy!

Cream of Cauliflower Soup
- 3 leeks - only white/light green parts
- 10 cups cauliflower - chopped in one inch pieces
- 3 tbsp earth balance
- 1 cup soaked raw cashews
- 1 cup soy creamer
- 2 cups hemp milk
- 4 cups water (I originally made it with 2 cups, so go ahead and up the h2o right off the bat, and if it's still too thick, just keep it coming)
-salt and pepper to taste

In a very large or two fry pans, evenly divide up the leeks, cauliflower, and earth balance. Saute until the cauliflower is semi-soft, about 20 - 25 minutes.
In a large soup pot combine all the liquid ingredients with the veggies and cook on med heat, stirring occasionally, for about 30 minutes.
Blend. Add salt and pepper to taste.
Voila!

the whole dinner = creamy cauliflower soup, steamed broccoli, roasted asparagus, buffalo seitan and basil aioli! YUM!