A blend of roasted cauliflower, cashew milk, and potatoes makes this creamy vegan cauliflower soup perfectly delicious (and healthy!)
Winter is finally coming to an end (I think.) We had some wicked cold temperatures over Valentine's Day weekend. I am not quite sure if we hit minus 40 degrees Celsius, but we were pretty darn close! I am just glad these temperatures held off for the most part until the weekend so I did not have to worry about walking kiddo to school. Still got the dog walk in with Rex, as short as it may have been 🙂
That aside, this creamy vegan cauliflower soup really hits the spot, no matter what the temperature is outside! I feel this is a great winter soup, but as light as it is, it can be quite refreshing for the summer months. Another plus? My husband can actually eat this soup without feeling ill as he battles some serious lactose intolerance (thankfully I don't have to worry about that because if cream was ever kicked out of my diet, I think I would starve!)
Quick, simple, and sooooo tasty. Don't let this creamy vegan cauliflower soup fool you: it is truly full of bold flavors! I do not even miss the cream or cheese. You'd be surprised how far a soup can go when you roast your veggies first. I don't think any meal is the same once you begin roasting veggies (especially cauliflower!)
Creamy Vegan Cauliflower Soup with Cashew Milk
Want a creamy soup but cannot handle cream for whatever particular reason? Now you can with this creamy vegan cauliflower soup!
- 1 roasted head of cauliflower
- 1 large onion, diced
- ½ lb potatoes, peeled and cubed
- 2 cups vegetable broth (adding more for a thinner soup.)
- ¼ cup white wine (or use all veggie broth instead.)
- 1 cup original cashew milk
- 1 tbsp. coarse whole grain mustard
- 1 tablespoon fresh thyme
- Salt and pepper
- In a large pot, heat 1 tbsp. olive oil over medium-high. Stir in onions and sweat until translucent, about 4 minutes. Add the potatoes and cook for a couple of minutes, stirring occasionally as the potatoes will begin to stick. Season with salt and pepper. Deglaze pan with wine (or vegetable broth if omitting wine.) Simmer the wine for a couple of minutes. Pour in the vegetable broth, mustard, and thyme, and bring the soup to a boil. Reduce heat, cover, and simmer for 15 minutes, or until potatoes are soft enough to puree.
- Puree potatoes in broth with a hand blender until smooth (you don't have to get it perfect, but the potatoes will act as the thickener here.) Pour in the cauliflower and cashew milk. Simmer for another 10 minutes so the flavors can combine. Serve with some additional fresh thyme if desired!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 644mgCarbohydrates: 21gFiber: 3gSugar: 5gProtein: 3g
Valentine's Day was a hit and I cannot wait to share with you tomorrow a recipe I taste-tested for a fellow food blogger (seriously, amazing!) So stay tuned and hope for spring to come sooner than later!
Erin @ Dinners, Dishes, and Desserts
I love cauliflower, this looks so creamy and delicious!! We have been super nice here for the last week, I just hope it stays and the snow doesn't come back!
I am okay with the snow! It is the freezing temperatures that bother me!
Justine | Cooking and Beer
I have been eyeing this soup all day! LOVE the cashew milk!
Lauren @ Hall Nesting
If you don't even miss the cream or cheese then I definitely need to try it. It sounds delicious
Haha, considering I am the cheese and cream queen, you can take my word!
Dorothy at Shockingly Delicious
That looks impossibly creamy, without cream! You are so right about roasting vegetables to bring out the flavor.
I feel I can no longer not roast my veggies 🙂
Katerina @ Diethood
This is simple, but gorgeous and crazy good flavors!! I'm such a soup lover and it's the only reason why I'm semi-okay with colder weather. 😀
I totally agree!
Anna @ Crunchy Creamy Sweet
I am obsessed with cauliflower and turning it into sauce or soups. This sounds amazing!
I feel it is the only way to really provide sustenance to cauliflower (as opposed to eating it on its own.)
Valerie | From Valerie's Kitchen
Cashew milk is SO good in recipes. This looks so delicious!
Heather | Heather Likes Food
Here is one I will need to try! Looks wonderful and I think the kids will like!
Cathleen @ A Taste Of Madness
It's been a while since I made a soup at home! What a great idea! I love the idea of roasting vegetables for the soup!
How does this soup freeze? I'm looking for an alternative to milk based soups that freeze better.
I am not sure how well this would freeze just because nut milks tend to separate when they freeze (which isn't bad: they just need to be blended smooth again.) You could always try a small sample size to freeze 🙂