Vegan Creamy Cauliflower Cashew (Printable Version)
Blended cauliflower and cashews create a velvety, dairy-free soup bursting with natural flavor and savory comfort.
# What You’ll Need:
→ Soup Base
01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 head cauliflower, cut into small florets
05 - 4 cups vegetable broth
→ Creaminess & Flavor
06 - 1/2 cup raw cashews, soaked in hot water for 15 minutes and drained
07 - 2 tablespoons nutritional yeast
08 - Salt to taste
09 - Freshly ground black pepper to taste
# Step-by-Step Guide:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant, about 3 to 4 minutes.
02 - Add cauliflower florets and vegetable broth to the pot. Increase heat to bring to a boil, then reduce to a simmer. Cook uncovered for 15 minutes or until cauliflower is very tender.
03 - Drain the soaked cashews. Transfer the soup and cashews to a high-speed blender or use an immersion blender in the pot. Blend until perfectly smooth and creamy.
04 - Return the blended soup to the pot if needed. Stir in nutritional yeast, salt, and freshly ground black pepper. Warm gently over low heat. Serve hot.
# Additional Tips::
01 -
- Uses basic pantry ingredients you probably already have
- Comes together in about thirty minutes and is beginner friendly
- So luxuriously creamy that nobody misses the dairy
- Packed with nourishing vegetables and plant protein
02 -
- Super creamy texture with no dairy in sight
- High in B vitamins and plant protein
- Freezes and reheats beautifully for make ahead meals
03 -
- Always soak your cashews as this is key for the absolute smoothest soup
- Do not rush sautéing your onion and garlic. That patient browning deepens the entire pot’s flavor.
- For extra richness blend in a splash of unsweetened non dairy milk at the end if desired.