This Vegan Cauliflower Soup is unbelievably creamy yet dairy-free and vegan, thanks to cashews and cannellini beans. It's easy and quick to make, freezes great, and is satisfying enough for a main meal. The perfect healthy weeknight dinner!
– Olive oil – Yellow onion – Garlic cloves – Cauliflower – Raw cashews – Thyme sprigs – Rosemary sprig – Cannellini beans – Bay leaf – Vegetable broth – Water – Nutritional yeast – Kosher salt – Black pepper
Sautè the onions in olive oil in a Dutch oven over medium heat until nicely golden brown, 8 to 10 minutes. Add the garlic for 2-3 minutes, stirring frequently. Pour in some vegetable broth to deglaze, scraping up the browned bits. Add the rest of the broth and cauliflower florets.
Add the cashews and cannellini beans, along with the nutritional yeast, salt, and pepper. Tuck the bouquet garni into the soup to submerge. Bring to a boil, then reduce the heat to maintain a rapid simmer for 15 minutes, until cauliflower is tender and soft.
Remove the bouquet garni and transfer the soup to a stand blender and blend until smooth and creamy. Or, use an immersion blender directly in the soup pot.