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.
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