In a very large pot, heat olive oil and saute the leeks and garlic for about 2 minutes.
Add chopped cauliflower and saute for about 5 minutes.
Add the white beans, vegetable broth, and water into the pot and bring to a boil. Reduce heat, and cover and let simmer for about 30 minutes.
Pour half the soup into a high speed blender, and add in the cashews. Puree until very smooth. Add more water if needed to get to desired consistency. Add the other half of soup into the blender and repeat.
Transfer the soup back into the soup pot. Add salt and pepper to taste, nutmeg, red pepper flakes and nutritional yeast and stir well.
Serve, and enjoy!
Smooth and creamy soup perfect for cold weather, with a cheesy taste!
*If you prefer non-spiciness, omit the red pepper.