Name: Creamy Vegan Cauliflower Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 1/2 tablespoons olive oil; 1 large yellow onion, finely chopped; 4 garlic cloves, roughly chopped; 1 medium-large cauliflower, cut into large florets (~750g of florets); 1 cup (140g) raw cashews; 8 to 12 fresh thyme sprigs; 1 large fresh rosemary sprig; 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed; 1 bay leaf; 4 cups (960 mL) low-sodium vegetable broth; 1 cup (240 mL) water (or more vegetable broth); 5 tablespoons nutritional yeast; 2 teaspoons kosher salt, plus more to taste; Freshly cracked black pepper to taste; Lemon zest; Crushed red pepper flakes (or Aleppo pepper for mild heat); Good-quality extra virgin olive oil; Bread for serving (optional)

I absolutely love this Creamy Vegan Cauliflower Soup Recipe because it’s like comfort in a bowl without any dairy, but all the richness you’d expect from a creamy soup. The cauliflower blends into this velvety texture that surprises many of my guests when I tell them it’s totally plant-based. It’s perfect for those cooler days when you want something warm, nourishing, and satisfying without feeling heavy or greasy.

When I first tried this recipe, I was amazed by how simple ingredients — like cashews and cannellini beans — could come together to create such an indulgent flavor and silky mouthfeel. Whether you’re cooking for vegans, or just looking to eat more plant-based meals, this creamy vegan cauliflower soup recipe is a real winner you’ll want to keep in your regular rotation.

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Why You’ll Love This Recipe

Ultra Creamy Texture: Thanks to soaked cashews and cannellini beans, the soup gets incredibly silky without a drop of dairy.
Simple Pantry Staples: Most of these ingredients are easy to keep on hand for last-minute cozy dinners.
Flavorful Herb Infusion: The bouquet garni adds beautiful depth with thyme, rosemary, and bay leaf.
Perfect for Any Season: Light enough for spring yet warm and comforting for cooler months.

The image shows three white bowls of creamy hummus placed on a white marbled surface. Each bowl holds one layer of smooth, light beige hummus spread with gentle swirls on top. The hummus is decorated with a drizzle of golden olive oil and sprinkled with dark red chili flakes. One white bowl in the front has a silver spoon inside, and a piece of lightly textured brown bread rests on the edge. The background is softly blurred, drawing attention to the front bowl, and the overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This creamy vegan cauliflower soup recipe relies on ingredients that complement each other beautifully — some provide richness and creaminess, others add depth and body. You’ll find that a few fresh herbs really elevate the flavor.

Olive oil: Use good-quality extra virgin olive oil for sautéing; it brings a fruity note that pairs well with the herbs.
Yellow onion: Adds a sweet base flavor once caramelized—don’t rush this step!
Garlic cloves: Fresh garlic adds that subtle pungency which balances the creaminess.
Cauliflower florets: The star of the show, they break down into that creamy texture after cooking and blending.
Raw cashews: Soaked first to soften, they create a luscious creaminess that’s totally vegan.
Fresh thyme sprigs: Fragrant and earthy, it’s best fresh but dried works in a pinch.
Fresh rosemary sprig: Adds a piney aroma that pairs well with thyme for a vibrant herbaceous kick.
Cannellini beans: These white kidney beans are key for adding body and protein, plus they blend silky smooth.
Bay leaf: Provides subtle warm, slightly floral notes during cooking — don’t forget to remove before blending!
Low-sodium vegetable broth: Use homemade or store-bought to build the soup’s base flavor without overpowering.
Water: Simply to adjust the liquid consistency; you can substitute more broth if desired for extra flavor.
Nutritional yeast: That cheesy, savory umami punch that makes vegan dishes come to life.
Kosher salt: Necessary for seasoning and enhancing all the natural flavors; adjust depending on your salt type.
Freshly cracked black pepper: To taste, for a mild heat and depth.
Lemon zest: A bright finishing touch that really wakes up the flavors.
Crushed red pepper flakes: Adds a little heat if you like a bit of spice; Aleppo pepper is a milder alternative.
Extra virgin olive oil (for finishing): Drizzling this on top just before serving amps up the richness and presentation.
Bread (optional): I love serving it alongside crusty artisan bread to scoop up every drop.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about this creamy vegan cauliflower soup recipe is how adaptable it is. I encourage you to play around with herbs, beans, and toppings until you find your perfect bowl.

Make it nut-free: I discovered that swapping cashews for peeled, cooked Russet potatoes still gives creaminess, though the texture is a bit lighter. Great for nut allergies!
Change your beans: If you can’t find cannellini beans, white northern beans or navy beans work wonderfully. It’s all about the creaminess and protein.
Herb tweaks: Sometimes I swap fresh thyme for sage or add a bay leaf or two for a heartier herbal bouquet.
Spice it up: Add smoked paprika or a dash of cayenne if you want your creamy vegan cauliflower soup recipe to have a smoky or spicy kick.

How to Make Creamy Vegan Cauliflower Soup Recipe

Step 1: Soak Your Cashews and Prep Ingredients

Pour boiling water over the cashews to cover and let them rest for about 15 minutes until softened. This is a game-changer because it makes the cashews blend into an ultra-smooth cream without any gritty texture. While the cashews are soaking, finely chop your onion, roughly chop garlic, cut your cauliflower into large florets, and tie your fresh herbs (thyme, rosemary, bay leaf) into a bouquet garni using kitchen twine. This prep sets you up for a smooth cooking process without scrambling.

Step 2: Sauté the Aromatics

Heat olive oil in a sturdy pot over medium heat, then add your chopped onions with a pinch of salt. Cook slowly for about 8-10 minutes, stirring occasionally, until the onions turn golden and fragrant. This step builds the flavor foundation, so take your time—it’s worth it. If the onions brown too fast or stick, add a splash of water to keep them from burning. Then stir in the garlic and cook for another 2-3 minutes, letting its aroma infuse without turning bitter.

Step 3: Build and Simmer the Soup

Pour a bit of the vegetable broth into the pot to deglaze, scraping up those beautiful browned bits from the bottom. Add the remaining broth, water, drained soaked cashews, cauliflower florets, rinsed cannellini beans, nutritional yeast, kosher salt, and freshly cracked black pepper. Stir everything gently to combine. Tuck in your bouquet garni — the herbs will infuse their flavor as the soup simmers. It’s fine if the cauliflower isn’t fully submerged, it will soften and release liquid as it cooks.

Bring the soup to a boil, then reduce to maintain a rapid simmer. Let it cook for about 15 minutes until the cauliflower is meltingly tender. This part is where those flavors start to meld into something special.

Step 4: Blend Until Silky Smooth

Once cooked, carefully remove the bouquet garni and transfer the soup to a blender. You’ll want to do this in batches if your blender isn’t very large. Remove the lid’s center cap and cover with a kitchen towel to let steam escape safely. Blend until completely smooth, thick, and creamy. I’ve tried this with an immersion blender, but the texture just isn’t quite as velvety — so I recommend the stand blender if you have one.

Step 5: Season, Serve, and Enjoy

Give your creamy vegan cauliflower soup a good taste and adjust salt and pepper as needed. I usually add a touch more salt at this point to really make the flavors pop. Ladle into bowls and finish with a zest of lemon, a sprinkle of crushed red pepper flakes (or mild Aleppo pepper), and a drizzle of extra virgin olive oil. Don’t forget some crusty bread on the side for dunking — it’s irresistible.

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Pro Tips for Making Creamy Vegan Cauliflower Soup Recipe

Don’t Skip Soaking Cashews: I’ve learned soaking them ensures the blender churns out the smoothest soup without gritty bits.
Low and Slow Onion Cooking: Taking your time to caramelize onions develops rich, natural sweetness that brightens the soup’s flavor.
Use a Bouquet Garni: Tying the herbs makes removal easy and prevents herbs from overpowering while allowing gentle infusion.
Adjust Liquid Carefully: Keep an eye on liquid amounts—you can always add more broth or water later; too much watery soup loses richness.

How to Serve Creamy Vegan Cauliflower Soup Recipe

Three white bowls are filled with creamy, light beige hummus, each swirled artistically to create thick, smooth waves on the surface. The hummus is topped with a drizzle of golden olive oil that pools in the swirls, and sprinkled with small red chili flakes and tiny specks of black pepper, adding texture and color contrast. One bowl at the bottom center contains a silver spoon resting inside, scooping some hummus, with a slice of seeded, toasted bread leaning on the edge. The other two bowls each have a similar slice of bread tucked partly into the hummus on one side. The bowls sit on a white marbled surface with a light gray cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this soup with fresh lemon zest because the citrus adds a wonderful brightness to cut through the creaminess. A sprinkle of crushed red pepper flakes brings a gentle heat that livens up each spoonful. A final drizzle of a good-quality extra virgin olive oil always makes the presentation richer and adds a fruity finish. If you want a bit of texture, toasted pumpkin seeds or fresh chopped herbs like parsley also work beautifully.

Side Dishes

My go-to pairing is a thick slice of crusty sourdough or rustic artisan bread—it’s perfect for dunking and soaking up all that creamy goodness. Sometimes I serve it alongside a simple green salad dressed with lemon vinaigrette for a light, balanced meal. Roasted garlic bread or vegan garlic knots also make for an indulgent side that complements the soup’s subtle flavors.

Creative Ways to Present

For special occasions, I’ve ladled this soup into elegant shallow bowls and topped each with microgreens and edible flowers for a fresh look. You can serve it inside hollowed-out mini pumpkins or squashes during fall—it’s a crowd-pleaser and adds an extra cozy vibe. Also, serving it in shot glasses as a starter works great for parties, letting everyone savor that creamy flavor in small bites.

Make Ahead and Storage

Storing Leftovers

I usually store leftover creamy vegan cauliflower soup in airtight containers in the fridge for up to 4 days. It thickens up a bit when chilled, so just add a splash of water or vegetable broth when reheating to bring it back to the perfect consistency. This soup tastes even better the next day as the flavors deepen!

Freezing

This soup freezes beautifully, which I love for meal prep. Just portion it into freezer-safe containers or heavy-duty zip bags and freeze for up to 3 months. When thawing, I let it defrost overnight in the fridge, then reheat gently on the stove with a little extra broth or water to refresh the texture.

Reheating

Reheat your creamy vegan cauliflower soup on the stovetop over low-medium heat, stirring gently to avoid scorching. If the soup feels too thick, add vegetable broth or water a bit at a time until it reaches a creamy but pourable consistency. Avoid microwave reheating if you can—it can sometimes cause uneven heating and change the texture.

FAQs

Can I make this Creamy Vegan Cauliflower Soup Recipe without nuts?

Absolutely! If you have a nut allergy or want a nut-free option, try substituting the soaked cashews with peeled, cooked Russet potatoes. While the soup won’t be quite as rich or creamy, potatoes add nice body and thickness to the soup.
Is it necessary to use the bouquet garni?

While not mandatory, I highly recommend it! Tying thyme, rosemary, and bay leaf together keeps the herbs contained during cooking, making removal easy and preventing overpowering chunks of herbs in your soup. It adds a subtle but noticeable depth and freshness.
How do I store leftovers of this soup?

Store leftovers in airtight containers in the refrigerator for up to 4 days. When reheating, add a splash of vegetable broth or water if the soup has thickened. You can also freeze portions for up to 3 months.
Can I use different types of beans instead of cannellini?

Yes! White beans like great northern or navy beans are excellent substitutes if you can’t find cannellini beans. They provide similar creaminess and mild flavor.
What if I don’t have nutritional yeast?

Nutritional yeast adds a cheesy, savory depth, but if you don’t have it, you can omit it and still enjoy a tasty soup. Consider adding a splash of soy sauce or miso paste to boost umami flavors instead.

Final Thoughts

This creamy vegan cauliflower soup recipe has become one of my absolute favorites because it manages to feel indulgent yet light and nourishing at the same time. It’s perfect for cozy nights, quick weeknight dinners, or impressing guests with a plant-based option that doesn’t feel like a compromise. I genuinely recommend giving it a try—you might find it becomes your new go-to comfort soup, just like it did for me!