The best vegan cauliflower soup recipe ever! Extra creamy, cheesy and silky like a dream, made with cashews, potatoes and nutritional yeast, gluten free and you don’t even need to roast anything.
In a large pot over medium heat add a splash of veggie stock or water, the onion and a pinch of sea salt. Saute for a few minutes until translucent.
Stir in the carrot and celery and add more water if needed. Continue cooking about 5 minutes until softened.
Add the garlic, cauliflower, potatoes, cashews, thyme and bay leaf and toss everything to coat.
Pour in the veggie stock and bring to a simmer. Stir in the nutritional yeast, turmeric and ginger and cook about 15 to 20 minutes until all vegetables are soft. Discard bay and thyme sprigs.
Transfer to a powerful blender and puree until silky smooth (work in batches). Adjust seasonings to taste with more sea salt and serve garnished with the chives and the lemon wedges.
Notes
You can omit the cashews if you prefer and add 1-2 cups of cashew milk instead, reduce the veggie stock by the same amount. It’s way silkier and creamier with the cashews tough.
Make sure to use a powerful blender like the Vitamix when pureeing the soup or it might end up grainy instead of silky.