Creamy Vegan Cauliflower Soup
I remember the first time I made Creamy Vegan Cauliflower Soup, it was a chilly evening, and I craved something warm and comforting. The idea of using cauliflower as the star ingredient felt like a healthy, yet indulgent, choice. As I sautéed the onions and garlic, the kitchen filled with such an inviting aroma, and I knew this recipe was going to be special. I couldn’t wait to see how creamy it would become, especially with the addition of cashews and cannellini beans.
The Magic of Cashews
The key to making Creamy Vegan Cauliflower Soup so luxurious without any dairy lies in the soaked cashews. They blend into the soup, creating a rich, velvety texture that surprises even me every time. Adding the cannellini beans not only thickens the soup but also boosts its protein content, making it satisfying enough for a main course. Every spoonful feels like a warm hug, and it’s hard to believe something so creamy is entirely plant-based!
Blending it All Together
Once the cauliflower becomes tender, the fun part begins—blending the soup to perfection. I love using my immersion blender directly in the pot, but you can also transfer the soup to a stand blender for a smoother consistency. When I first tasted the Creamy Vegan Cauliflower Soup after blending, I was amazed by how all the flavors melded together so well. The thyme and rosemary added a fragrant touch, while the lemon zest gave it a bright, zesty finish.
A Perfect Cozy Meal
I often serve this Creamy Vegan Cauliflower Soup with a drizzle of high-quality olive oil, a sprinkle of red pepper flakes, and a slice of crusty bread on the side. It’s the kind of dish that makes you feel nourished and comforted at the same time. This soup has become one of my go-to weeknight dinners, and it freezes beautifully, so I always make an extra batch to enjoy later. Trust me, you’ll want to make this creamy, dreamy soup again and again!
Table of Contents
Chef’s Notes- Creamy Vegan Cauliflower Soup
- Soaking Cashews: Ensure you soak the cashews in hot water for at least 15 minutes to soften them for blending. This helps achieve a smoother, creamier soup.
- Alternative Nut-Free Option: If you need a nut-free version, substitute cashews with cooked Russet potatoes for a similar creamy texture.
- Using an Immersion Blender: If you prefer a chunkier texture, use an immersion blender instead of a stand blender. Blend to your desired consistency directly in the pot.
- Make-Ahead Tip: This soup freezes beautifully! Make a double batch and store portions in airtight containers for up to three months.
- Serving Suggestions: Pair the soup with crusty bread or a fresh green salad for a complete, hearty meal. The lemon zest and olive oil drizzle give a lovely finishing touch, so don’t skip them!
- Add Extra Veggies: Feel free to add carrots, celery, or even roasted bell peppers for an extra depth of flavor and nutrition.
- Herb Bouquet Garni: If you don’t have kitchen twine, just add the herbs directly and remove them after cooking. Fresh herbs are key to adding aromatic flavor.
- Low-Sodium Option: For a lower-sodium version, use a no-salt-added vegetable broth and reduce the amount of kosher salt.
Creamy Vegan Cauliflower Soup
Dive into this luscious, dairy-free Creamy Vegan Cauliflower Soup! Packed with the richness of cashews and the heartiness of cannellini beans, this soup is a breeze to whip up and perfect for a cozy weeknight dinner. It’s so creamy, you won’t believe it’s vegan! This recipe is your ticket to a satisfying, healthy meal that freezes beautifully. Get ready to impress your taste buds!
4
bowls15
minutes30
minutes350
kcal15
minutes1
hourKeep the screen of your device on
Ingredients
- Base Ingredients
1 1/2 tablespoons extra virgin olive oil
1 large yellow onion finely diced
4 cloves garlic minced
1 medium-large head cauliflower broken into large florets (about 6 cups)
1 cup raw cashews (soaked in hot water for 15 minutes)
2 (15-ounce) cans cannellini beans drained and rinsed
4 cups low-sodium vegetable broth
1 cup water (or additional vegetable broth)
5 tablespoons nutritional yeast
2 teaspoons kosher salt (adjust to taste)
Freshly ground black pepper to taste
- Herbs and Spices
8 to 12 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
- For Finishing
Zest of one lemon
Crushed red pepper flakes (or Aleppo pepper for milder heat)
High-quality extra virgin olive oil for drizzling
Bread for serving (optional)
- Alternative Ingredients:
Cashews: Substitute with peeled and cooked Russet potatoes for a nut-free option.
Cannellini Beans: Replace with great northern or navy beans if unavailable.
Kosher Salt: Use sea salt or table salt with adjusted measurements.
Directions
- Prep Work – Pour boiling water over the cashews to cover and let them soak for 15 minutes. Meanwhile, chop the cauliflower into florets and prepare the herbs and garlic. Tie the thyme sprigs, rosemary sprig, and bay leaf together with kitchen twine to make a bouquet garni.
- Sautéing – Heat the olive oil in a large Dutch oven over medium heat. Add the diced onions with a pinch of salt and cook for about 8-10 minutes until they turn golden brown. Stir occasionally to prevent burning. Add the minced garlic to the pot and sauté for another 2-3 minutes until fragrant.
- Deglazing – Pour in a bit of the vegetable broth to deglaze the pot, scraping up any browned bits from the bottom. Add the remaining broth, water, soaked and drained cashews, cauliflower florets, cannellini beans, nutritional yeast, kosher salt, and black pepper to the pot. Stir well to combine.
- Cooking – Gently tuck the bouquet garni into the broth. Bring the soup to a boil, then reduce the heat to maintain a rapid simmer. Cook for about 15 minutes until the cauliflower is tender. Remove the bouquet garni and transfer the soup to a stand blender in batches. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot for a slightly less smooth texture.
- Serving – Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls. Garnish with lemon zest, crushed red pepper flakes, and a drizzle of extra virgin olive oil. Serve with bread if desired.
Equipment
- chef’s knife
- cutting board
- Dutch Oven
- Immersion Blender
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 12g
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 900mg
- Fiber: 10g
- Sugar: 5g
- Vitamin A: 10IU
- Vitamin C: 80mg
- Calcium: 15mg
- Iron: 20mg
FAQs- Creamy Vegan Cauliflower Soup
Can I make this soup without cashews?
Yes! You can substitute cashews with cooked Russet potatoes or even soaked sunflower seeds for a nut-free alternative that still delivers a creamy texture.
How long does this soup keep in the fridge?
The soup will keep for 4-5 days in an airtight container in the refrigerator. Reheat gently on the stove for best results.
Can I freeze this soup?
Absolutely! This soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
What if I don’t have fresh herbs?
You can use dried thyme and rosemary as a substitute. Use about 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary, but keep in mind that fresh herbs add a more vibrant flavor.
Can I add other beans or vegetables?
Yes, this recipe is flexible. You can swap the cannellini beans for other white beans like navy or Great Northern beans. You can also add vegetables like carrots, celery, or even spinach for a nutritional boost!
