Creamy Cauliflower Soup (Vegan + Dairy-Free)

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This creamy cauliflower soup is what you make when you want something warm and nourishing without pulling out every pot you own. It’s smooth, balanced, and quietly rich, built from softened cauliflower and cashew cream instead of dairy or heavy add-ins.

Side view of smooth cauliflower soup with mushrooms and cracked black pepper.

When you want a soup that feels wholesome and cozy without a long ingredient list or a lot of prep, cauliflower soup is a solid place to start—but only if it’s done right. Too often, it ends up thin or overly rich, or requires extra steps that make it less appealing on a weeknight. This creamy cauliflower soup keeps things simple while still creating a comforting texture.

The cauliflower is softened gently, then blended with cashew cream to create a soup that’s velvety and smooth without relying on dairy. The cashews add body, while the cauliflower stays front and center, keeping the flavor clean and balanced. It’s an easy, blended soup that feels satisfying without being heavy, and it reheats well for lunches later in the week.

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Why This Recipe Works

If you’ve ever made cauliflower soup that looked promising but landed somewhere between thin and oddly heavy, the issue usually isn’t the ingredient—it’s the decisions around it. This version is built around a few simple choices that keep the soup smooth, rich enough to be satisfying, and easy to make. Here’s what makes it work:

Cashew cream replaces dairy without masking the cauliflower. Instead of butter, cream, or cheese, cashew cream adds body and richness while keeping the flavor clean and vegetable-forward.
Softening the cauliflower before blending guarantees a smooth texture. Cooking the cauliflower gently until fully tender makes it easy to blend into a velvety soup, even without roasting or straining.
The ingredient list stays short and intentional. Each ingredient plays a clear role—aromatics for depth, broth for balance, cashew cream for structure—so the soup tastes complete without feeling heavy.
The texture holds after reheating. The blended base stays cohesive, which makes this soup a good option for leftovers and meal prep.

Key Ingredients

This soup is built around a small set of ingredients that do a lot with very little. Nothing flashy, nothing fussy—just a few smart choices that turn cauliflower into something silky, rich, and very comforting.

Whole head of fresh cauliflower on parchment paper.

Cauliflower: This is the foundation, so it’s treated gently. Instead of roasting, the cauliflower is softened slowly with a small amount of liquid, which keeps the flavor mild and the texture smooth. Once fully tender, it blends into a naturally creamy base without needing flour, potatoes, or dairy.
Cashew Cream: Cashew cream gives the soup body without stealing the spotlight. It adds richness and structure, helping the soup feel hearty while still letting the cauliflower stay front and center.
Scallions, Shallots, and Celery: These aromatics are subtle by design. They’re softened just enough to add depth and balance, and are not browned or caramelized. The result is a savory backbone that enhances the cauliflower without competing with it.
Vegetable Broth: Broth sets both the seasoning and the final consistency. Starting with less keeps the soup thick and velvety, with room to adjust later.
Vegan Butter: A small amount goes a long way. Vegan butter rounds out the flavors without making it feel heavy.

How to Make This Cauliflower Soup

This is a simple, blended cauliflower soup, but a few key decisions make the difference between something thin and dull and something smooth, cohesive, and satisfyingly rich. Here’s how it comes together. For full recipe details, scroll to the end of this post.

Step 1: Soften the Cauliflower – Add the cauliflower florets, water, and a small amount of vegan butter to a heavy pot and cover. Cook gently until the cauliflower is fully tender—not browned or caramelized—and most of the liquid has been absorbed. You want it soft enough to blend easily.
Step 2: Blend Until Smooth – Transfer the softened cauliflower to a blender and let it cool slightly. Blend until completely smooth, then add the cashew cream and blend again. At this stage, the base should look thick, pale, and velvety.
Step 3: Build the Aromatic Base – Return the pot to the stove and melt the remaining vegan butter. Add the scallions, shallots, and celery and cook just until softened. Keep the heat moderate—the goal is to soften and mellow the aromatics, not brown them.
Step 4: Blend Again – Transfer the aromatics to the blender and blend until smooth. This extra pass keeps the soup cohesive and ensures no stray bits are interrupting the texture.
Step 5: Finish and Adjust – Pour everything back into the pot and stir in the vegetable broth, starting with the lower amount. Warm gently, adjusting with more broth if you prefer a looser consistency. Season with salt and pepper to taste.
Step 6: Serve – Serve hot, finished simply or with a few sautéed mushrooms and fresh parsley if you want added texture. This soup is at its best when it stays simple, with additions that enhance the soup’s velvety texture.

Bowl of cauliflower soup served with mushrooms and parsley on a wooden table.

How To Serve

This cauliflower soup is perfect on its own, but pairs well with a few simple, carby sides. Here are a few ideas to get you started:

With homemade or store-bought bread: Serve it with something sturdy and warm for dipping. Crusty sourdough bread, easy focaccia, or vegan biscuits all work beautifully here. A slice of toasted sandwich bread with a pat of plant-based butter is simple, unfussy, and very much in the spirit of this soup.
As a light meal: Pair the soup with a straightforward green salad—think lemony vinaigrette, crisp greens, and maybe a handful of toasted nuts. The freshness keeps the meal balanced without competing with the soup’s heartiness.
With a little texture on top: If you want contrast, finish the soup with sautéed cremini mushrooms, cracked black pepper, or a drizzle of olive oil to keep it rustic and simple.

FAQs

How do I make cauliflower soup creamy without cream?

Creamy cauliflower soup is more about technique than dairy. Fully softening the cauliflower before blending is what creates that velvety texture, and blending it while still warm helps everything emulsify smoothly. In this recipe, cashew cream adds structure and body, so the soup feels rich without relying on heavy cream, cheese, or flour.

Can I make this cauliflower soup ahead of time?

Yes. This soup holds its texture well and actually improves slightly after resting. Store it in the refrigerator for up to 4 days and reheat gently on the stovetop, adding a splash of broth if needed to loosen it.

Why is my cauliflower soup thin or grainy?

Cauliflower soup usually turns out thin or grainy when the cauliflower isn’t fully softened before blending, or when it’s blended with too much liquid too early. For a smooth, velvety texture, the cauliflower needs to be completely tender so it breaks down easily in the blender. Starting with less broth and adding more only after blending helps keep the soup cohesive and creamy instead of watery.

Creamy cauliflower soup served with sliced mushrooms and fresh herbs.

More Cozy Vegan Soup Recipes to Try Next

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