Cauliflower Chowder


1 Cauliflower (head), roughly chopped

4 slices eggplant bacon, diced

1 Cup Cashews

2 cloves garlic, minced

1 Shallot, diced

2 Carrots, peeled and diced

2 Celery stalkes, diced

4 Cups Water

1 Tsp Dill, dried

4 Basil leaves

2 Tbsp Chopped fresh parsley

Blend all ingredients (except for parsley) until smooth. If you wish it to be a bit warm, dehydrate it at 115F for about 4 Hrs. Sprinkle chopped parsley over top.