Modified: by Jasmin Hackmann · This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.
Are you looking for a quick and easy dinner recipe that will tantalize your taste buds? Look no further - we have the perfect warming bowl for you! Introducing our best vegan cauliflower soup recipe, a delicious light dinner.
The creamy cheesy flavor and thick texture, all without adding oil, makes it vegan and whole food plant-based (WFPB) friendly too! So next time you’re all snuggled up in the warmth of your home on a cold night, give this amazing recipe a try – we guarantee it won’t disappoint!
In the cauliflower season, 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.
This cauliflower soup pairs well with some homemade bread, like a whole wheat baguette or some spelt bread with seeds.
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Jump to:
- Ingredient
- Instruction
- Substitutions
- Variations
- Equipment
- Storage
- Serving Suggestions
- Tips
- 📖 Recipe
Ingredient
You only need a few ingredients for this easy cauliflower soup, and you create a homemade soup that even children willlove.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- Fresh Cauliflower
- Onion
- Garlic cloves
- Vegetable broth or Vegetable Stock
- Raw Cashews or coconut milk
- Water
- Nutritional Yeast
- Tapioca starch
- Garlic powder
- Fresh Parsley
- Sea salt
- Black Pepper
Garnish:
- Roasted sunflower seeds, opt.
- Roasted Caulifower Florets
Instruction
Sauté the diced onion and chopped garlic in a pot with a sip of water on medium heat. No need for coconut oil or other oils. Just add some water or veggie broth as soon as the water is evaporated, and the onions start to stick to the bottom.
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 a creamy texture is achieved.
Let it simmer briefly.
Serve it with a topping of your personal preference.
Make this vegan cauliflower soup, check out my other creamy vegan soups like white chili, asparagus soup and my other vegan soup recipes.
Substitutions
- Onion: 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 cauliflower soup as well.
- Cashews: To make a creamy vegan cauliflower soup, you need to 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.
Variations
- Nut free: 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.
- Lemon Juice: Add some fresh pressed lemon juice to add a lemony hint to your vegan cauliflower soup recipe.
- Roasted Cauliflower Soup: You got a little more time? Roast your cauliflower first before you make the soup.
- Miso Cauliflower: I love the taste of miso and it will add a nice flavor to your vegan cream of cauliflower soup.
Equipment
You will need a large pot like a soup pot (4qt), a regular blender like an immersion blender and a high speed blender to make this simple cauliflower soup.
Storage
Yes, you can freeze the cauliflower soup very well for weeknight dinner.
Since the vegan cauliflower soup does not need any potatoes, you can freeze this recipe very well. Make a double batch for meal prep.
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.
Serving Suggestions
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!
Toppings
- Fresh herbs
- Roasted pine nuts, sesame seeds, sunflower seeds or hemp seeds
- Kale chips, roasted chickpeas or homemade croutons
- roasted cauliflower florets
Sandwiches:
Serve this soup withVegan Egg Salad Sandwich,Vegan Reuben Sandwich,Vegan Chickpea Tuna Salad Sandwich.
Bread:
Try out some of my favorite bread recipes,whole wheat baguette,seeded bread,spelt bread. Or try mygluten-free buckwheat breadrecipe.
Side Salad:
Serve this healthy cauliflower soup with my favoritepotato salad,pasta salad,Caesar SaladorKale Salad.
Pasta:
Serve this soup as an appetizer withSun dried Tomato Alfredo,Carbonara,Lemon Pasta.
You are a big fan of cauliflower try my other cauliflower recipes like buffalo cauliflower wings, butter cauliflower, BBQ Cauli Wings, Maple Mustard Wings.
Tips
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.
📖 Recipe
Vegan Cauliflower Soup
Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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 everyone. Creamy cauliflower soup is low carb and gluten free and serves as a light dinner or lunch.
Ingredients
- 1 cauliflower
- 1 yellow onion
- 2 cloves garlic
- 4 cups (1L) vegetable broth
- 4 tablespoon nutritional yeast
- 1 cup (150g) cashews or 1.25 cups (300 ml) coconut milk
- ½ cup + 1 tablespoon (150g) water (omit the water when you use coconut milk)
- 2 teaspoon tapioca starch
- 2 teaspoon garlic powder
- 2 tablespoon parsley, chopped
- Season with sea salt and pepper
Garnish:
- Chopped parsley
- Roasted sunflower seeds
Instructions
Sauté the diced onions and chopped garlic in a pot. Now put all the ingredients except the water, tapioca starch and the cashews into the pot and let it cook until the cauliflower is soft. Meanwhile, blend the cashews, tapioca starch and water to a very smooth cream.
Now add the cashew cream and mix with a hand mixer until the desired consistency is achieved.
Let it boil briefly.
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Nutrition Information
Yield 4Serving Size 1
Amount Per ServingCalories 385Total Fat 22gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 13mgSodium 2410mgCarbohydrates 32gNet Carbohydrates 0gFiber 9gSugar 9gSugar Alcohols 0gProtein 22g
The nutrition is calculated automatically and should be used as an estimate.
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