Creamy Vegan Cauliflower Soup

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

Ingredients

STEP 1

Tie together the fresh herbs and bay leaf into a bundle using kitchen twine.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

Finish the soup with lemon zest, red pepper flakes or Aleppo pepper, and extra virgin olive oil.

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