Dairy-free creamy cauliflower cashew soup makes a lovely introduction to a spring meal, though you can enjoy this luscious bowl of comfort in the fall and winter as well.
How to make a soup creamy without dairy: The subtly nutty flavor of raw cashews give this soup a delectable creaminess.
This soup is superb served with Savory Fresh Vegetable Muffins, which you can bake while it cooks.
What kind of plant-based milk to use
Use a plant-based milk with a completely neutral flavor. For soups, my favorite is a thick oat milk (like Planet Oat Extra Creamy. Cashew milk works well, too. Today’s soymilk is much better (less beany-flavored) than in the past, and has more protein than other plant-based milks. For a slightly different flavor profile, use light coconut milk.
No matter what, use the plain, unsweetened version of any plant-based milk you choose. Some nut milk brands have a natural sweetness even if unsweetened, so it’s best to taste before adding to the soup.
Recipe adapted from Vegan Soups and Stews for All Seasons by Nava Atlas.
Explore more …
- Vegan Cauliflower Recipes
- Roasted Cauliflower Soup with Lemon Parsley Pesto
- Indian-Spiced Cauliflower and Chickpea Stew
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Dairy-Free Creamy Cauliflower Cashew Soup
Vegan cream of cauliflower soup makes a lovely introduction for a spring meal, though you can enjoy this creamy bowl of comfort in fall and winter as well.
Ingredients
- 1 cup raw cashews
- 1 tablespoon olive oil
- 1 large or 2 medium onions, chopped
- 2 to 4 cloves garlic, minced
- 32-ounce container vegetable broth (or 4 cups water with 2 vegetable bouillon cubes)
- 1 large head cauliflower, chopped into 2-inch chunks
- 2 medium potatoes, peeled and diced
- 2 teaspoons salt-free seasoning (like Mrs. Dash Table Blend or Spike)
- 1/2 teaspoon ground cumin
- 15-ounce can great northern beans or cannellini, drained and rinsed
- 1 1/2 to 2 cups unsweetened plant-based milk, or as needed (see Notes for varieties)
- Salt and freshly ground pepper to taste
Garnishes (choose any 2 or 3 of the following):
- Fresh parsley or cilantro leaves, whole or chopped
- Croutons
- Steamed fresh green peas (about 3/4 cup)
- Steamed red bell pepper strips (from about 1 large pepper)
Instructions
- In a bowl, combine raw cashews with enough very hot water to cover. Set aside.
- Heat the oil in a soup pot and add the onion. Sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Add the broth, cauliflower, potatoes, seasoning, and cumin. Bring to a slow boil, then lower the heat. Cover and simmer gently for about 20 minutes, or until the vegetables are tender. Remove from the heat.
- To puree in a blender: Transfer the vegetables, soaked cashews, and a little of the broth, along with the beans, to a blender and puree until smooth. Do this in batches if need be. Transfer the puree back into the soup pot. To puree with an immersion blender: Add the soaked cashews to the soup pot, then insert the immersion blender and process until soup is as smoothly pureed as you can get it (it’s not going to come out as smoothly as it would in a blender). You can leave a little texture if you'd like.
- Stir in enough plant-based milk to give the soup a medium-thick consistency. Season with salt and pepper. Heat through over medium-low heat until piping hot, about 5 minutes, but don’t bring to a simmer.
- If time allows, let the soup stand off the heat for 1 to 2 hours, then heat through before serving. Top each individual serving with 2 or 3 of the garnishes.
Notes
This soup works well with plain, unsweetened oat (use the extra-creamy variety), cashew, or soy milk. For a different flavor profile, use light coconut milk.
See lots more vegan soups & stews.
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