Cheesy cauliflower soup in vegan. This light soup made from a few ingredients is hearty, tasty, warming, and filling.
This simple recipe will be well-received by the whole family. Creamy cauliflower soup is low-carb and gluten-free and serves as a light dinner or lunch.
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This creamy soup is one of our favorite and go-to soup recipes. It is made with simple ingredients like cauliflower, cashew nuts, and nutritional yeast.
Garnished with roasted sunflower seeds and fresh chopped parsley, to take the soup to the next level. You won't even need roasted cauliflower florets.
In the cauliflower season, which starts in summer, you can quickly and easily prepare this soup. Cauliflower is one of the versatile vegetables you can use it in puréed in sauces, as cauliflower rice as wings or like here simple as a vegetable in a soup. Perfect to warm up on a cold day.
You won't stand in front of the hot stove for long, and it can be prepared in one pot or even an instant pot. This soup calls your name.
You only need a few ingredients for this delicious soup and you create a soup that even children will love.
Get the amounts in the recipe card below.
Head of Cauliflower
Cashews or coconut milk
Roasted sunflower seeds opt.
For the onion you can either use yellow or red onions. You could also substitute with leek or green onions if you have those on hands.
They add a nice flavor to this creamy soup as well.
To make a creamy vegan cauliflower soup you need add some cream. In this recipe I used cashews to add the creaminess.
You can also add coconut milk, white beans or sunflower seeds instead. So you will not need heavy cream and this makes a healthier version.
Let us see what you can adjust in this soup to make it for example nut free. This delicious recipe is already gluten free, keto friendly and whole food plant based friendly.
Like I mentioned above you can either use sunflower seeds or white beans. You could also use a combination of both as a non-dairy cream.
Braise the diced onion and chopped garlic in a pot with a sip of water. No need for coconut oil or other oils. Just add some water or veggie broth as soon as the water is evaporated.
Now put all the remaining ingredients except the water, tapioca starch and the cashews into the pot and let it cook until the cauliflower is soft.
In the meantime, blend the cashews in a high speed blender until very creamy. Be careful! When blending, the hot liquid might splash!
Now add the cashew cream and mix with an immersion blender until the desired consistency is achieved.
Let it boil briefly.
Serve it with a topping of your personal preference.
Yes, you can freeze the cauliflower soup very well.
Since the vegan cauliflower soup does not need any potatoes, you can freeze this recipe very well.
You can store it in the freezer or the fridge in an airtight container. In the fridge, it will last around 5-7 days. In the freezer it will last 2-3 months.
The complex flavors in this soup are sure to please even the most discerning crowd. For a light meal, try it alone without any extras - but don't forget about all of those heartier options below!
Roasted pine nuts, sesame seeds, sunflower seeds or hemp seeds
Kale chips, roasted chickpeas or homemade croutons
Use more or less liquid to adjust the consistency to your preferences
Nutritional yeast is optional, but this gives it a cheesy taste.
If you don't have an immersion blender, you can also use your high speed blender.
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