Save This creamy vegan cauliflower and cashew soup proves you do not need dairy to enjoy indulgent texture and flavor. Thanks to the magic of blended cauliflower and soaked cashews, it is both satisfying and completely plant-based. On cold nights when you want something cozy in just half an hour, this soup comes through every time.
Since testing my first batch of this soup after a snowy grocery run, it quickly became my family’s weeknight favorite. The kids cannot believe there is no cream involved.
Ingredients
- Olive oil: For sautéing and adding richness try to choose extra virgin for best flavor
- Small onion, chopped: Forms the sweet aromatic foundation for the soup
- Garlic: For layered depth mince fresh cloves for the boldest taste
- Cauliflower, cut into florets: The main creamy superstar look for tight white heads with no browning
- Vegetable broth: Creates the savory liquid base use low sodium if you want to adjust salt later
- Raw cashews, soaked in hot water: For easy blending brings luxurious mouthfeel select unroasted and unsalted cashews for best creaminess
- Nutritional yeast: Offers a savory cheesy note and is packed with B vitamins go for yellow flakes rather than powder if you have the choice
- Salt and pepper: For seasoning start with less and add to taste
Instructions
- Sauté the Aromatics:
- Gently heat olive oil in a large pot over medium heat. Add the chopped onion and garlic. Stir often and let them cook until soft and translucent which usually takes about six minutes. Patience here draws out their sweetness and builds a flavorful base.
- Simmer the Cauliflower:
- Add the cauliflower florets to the pot. Pour in the vegetable broth. Increase the heat and bring the mixture to a boil. Then lower the temperature to a simmer. Cover the pot and let the cauliflower cook for fifteen minutes until a fork slides easily into each floret.
- Soak and Prep the Cashews:
- While the soup simmers place your raw cashews in a small bowl. Cover them with hot water. Let soak for at least fifteen minutes. This softens the nuts and ensures a velvet-smooth texture once blended.
- Blend to Creaminess:
- Carefully transfer the simmered soup and drained cashews to a high-speed blender. Puree in batches if needed until the mixture is completely silky. If using an immersion blender, blend right in the pot until you reach perfect creaminess.
- Finish with Flavor:
- Return the smooth soup to the pot. Stir in the nutritional yeast for cheesy depth and season with salt and pepper. Warm the soup gently to desired temperature if needed.
Save One of my favorite things about this soup is the cashews. Watching them transform from humble nuts into a silky, rich base always feels like magic. My kids love swirling coconut milk on top and dipping warm sourdough right in—table smiles all around.
Storage Tips
Store leftover soup in an airtight container in the fridge for up to four days. If you want to freeze it, let it cool completely first. Portion into freezer safe containers and freeze for up to two months. Reheat gently on the stove and add a splash of water if the texture is too thick.
Ingredient Substitutions
Cauliflower can be swapped for broccoli for a different flavor twist and vibrant green color. If you are nut free, try soaking raw sunflower seeds instead of cashews. Nutritional yeast brings savory depth but if you do not have it, add a squeeze of lemon for brightness.
Serving Suggestions
Top each bowl with chopped herbs such as parsley or chives for freshness. A swirl of coconut cream or roasted chickpeas delivers added interest. Serve with crusty bread for a heartier meal or pair with a crisp salad to brighten things up.
Cultural Context
Creamy vegetable soups are beloved around the globe as comfort meals. This vegan version draws inspiration from classic French potages but replaces heavy cream with nuts for a modern plant-based twist. It is a wonderful example of how inventive ingredient swaps let you enjoy familiar comfort in new ways.
Seasonal Adaptations
Use fresh cauliflower in peak winter or substitute with seasonal vegetables like carrots or sweet potato in autumn. Try a pinch of smoked paprika or cayenne for cozy winter warmth. In spring add a handful of fresh spinach during blending for extra color and nutrients.
Success Stories
So many friends have sent messages after making this soup for skeptical family members and everyone is shocked at the silky restaurant level texture. Once you try cashews as a base, your mind is opened to endless creamy possibilities. Let this recipe introduce you to the ease of plant based comfort food.
Freezer Meal Conversion
Double the recipe and freeze half for a no fuss weeknight dinner. Defrost overnight and reheat slowly to avoid any separation. Top with fresh herbs or nuts for just made flavor.
Save This soup is pure comfort and incredibly easy. Try it and see how delicious plant-based can be.
Recipe FAQs
- → How does the soup become creamy without dairy?
Blended cauliflower and soaked cashews form the velvety base, creating a luscious texture with no need for cream.
- → What can I use instead of cashews for nut allergies?
Try using soaked sunflower seeds for a creamy consistency, or steamed potatoes for extra thickness if nut-free is required.
- → Does this soup work for meal prep?
Yes, it stores well in airtight containers in the refrigerator for up to four days and reheats beautifully on the stovetop.
- → Can I freeze the soup?
Absolutely. Cool completely, transfer to freezer-safe containers, and freeze for up to three months. Thaw and reheat gently before serving.
- → What toppings pair well with this soup?
Fresh herbs, toasted seeds, smoky paprika, coconut milk, or roasted chickpeas all make excellent garnishes for flavor and texture.