How to Make Cheesy Vegan Cauliflower Soup
Looking for an extra creamy soup recipe? Here's a vegan cauliflower soup made with roasted vegetables – cauliflower, red onion, and garlic cloves – and raw cashews, vegetable stock, and unsweetened cashew milk for the base.
Serve the soup topped with remaining roasted cauliflower and chopped chives and share it with us on Instagram!
Serves: 4
Recipe Creation by @anettvelsberg
Serve the soup topped with remaining roasted cauliflower and chopped chives and share it with us on Instagram!
Serves: 4
Recipe Creation by @anettvelsberg
Ingredients:
For the roasted vegetables:- • 1 med head Cauliflower, cut
- • 1 med Red Onion, chopped
- • 3 Garlic Cloves, peeled + chopped
- • 1 tsp Dried Thyme
- • 1 tsp Paprika
- • 1 Tbsp Avocado Oil
- • 1 tsp Sea Salt
- • ½ cup Raw Cashews, soaked in hot water for 1 hour
- • ½ cup Nutritional Yeast
- • 3 cups Vegetable Stock
- • 1 cup @elmhurst1925 Unsweetened Milked Cashews
- • 1 Tbsp Lemon Juice
Instructions:
- Start by preheating your oven to 425F.
- Place the cauliflower, red onion, garlic, thyme, paprika, sea salt and avocado oil in a baking tray. Mix well, then place in the oven for 40-50 minutes until cooked through and slightly charred. Remove from the oven and reserve 1 cup as garnish.
- Place the roasted vegetables in a blender and add the soaked cashews, nutritional yeast, vegetable stock and cashew milk. Blend until smooth.
- Pour the soup into a medium-sized pot and bring to a simmer. Cook for 5 minutes, then add the black pepper, salt, lemon juice and remove from heat.
- Serve topped with remaining roasted cauliflower and chopped chives.
