Whenever the weather turns chilly, I crave something warm, hearty, and nourishing, and that’s exactly why this Vegan Potato and Cauliflower Soup with Cashew Cream Recipe has become a staple in my kitchen. It’s creamy without any dairy, rich with layered flavors, and surprisingly easy to pull together even after a long day. Plus, it’s packed with wholesome veggies and that velvety cashew cream that truly makes it feel like a treat.
What I adore about this Vegan Potato and Cauliflower Soup with Cashew Cream Recipe is how versatile it is—you can enjoy it as a cozy lunch, a light dinner, or even a comforting starter for guests. If you’ve never tried blending cashews into soup before, you’re in for a lovely surprise; it adds this smooth texture and subtle nutty depth that lifts the whole dish.
Why You’ll Love This Recipe
- Rich Creaminess Without Dairy: The cashew cream provides a luscious texture that’s smooth and satisfying but totally plant-based.
- Simple, Whole Ingredients: You don’t need anything fancy – just everyday veggies that come together into something extraordinary.
- Customizable to Your Taste: From smoky paprika to lemony brightness, you can adjust flavors easily to suit your mood.
- Perfect Comfort Food: Whether for a cozy night in or a quick meal prep, this soup warms you up and keeps you fueled.
Ingredients You’ll Need
This recipe relies on fresh, hearty vegetables and a few pantry staples. I always recommend using russet potatoes because they break down beautifully, making the soup creamy without extra thickening. Soaking the cashews beforehand is key to getting that smooth, dreamy texture in your cashew cream.
- Raw cashews: Soaking them softens their texture for blending and adds natural creaminess without dairy.
- Extra virgin olive oil: Adds a subtle richness while sautéing the aromatics.
- Yellow onion: Brings a sweet, savory base to the soup’s flavor.
- Carrots: I love the subtle sweetness and vibrant color they add.
- Celery stalks: Adds a nice earthy note that balances the soup.
- Garlic: Essential for that warm, fragrant depth.
- Russet potatoes: Perfect for thickening the soup naturally.
- Cauliflower: Adds body and a gentle flavor that pairs beautifully with the potatoes.
- Low sodium vegetable broth: Keeps it flavorful without overpowering the veggies.
- Low sodium soy sauce: Gives a hint of umami and a touch of saltiness.
- Smoked paprika: Delivers a subtle smoky warmth that makes the soup special.
- Kosher salt and ground black pepper: For seasoning, adjust to taste.
- Nutritional yeast (optional): Adds a cheesy, nutty note that’s a game-changer for vegan cooking.
- Fresh lemon juice: Brightens the flavors and cuts through the creaminess.
- Toppings (green onions, tempeh bacon, croutons, vegan sour cream, or vegan cheese shreds): These bring different textures and flavors to complete the dish.
Variations
I love experimenting with this soup—it’s a wonderful blank canvas. Feel free to tweak the spices or swap veggies based on what’s in your fridge or the season.
- Add some heat: When I want a little kick, I toss in some cayenne pepper or a dash of chili flakes, which really wakes up the flavors.
- Swap the soy sauce: For a gluten-free version, tamari works just as beautifully without compromising umami.
- Seasonal swaps: If cauliflower isn’t your thing or out of season, steamed broccoli or even parsnips make fantastic alternatives.
- Make it super creamy: I sometimes add a splash of coconut milk along with the cashew cream for an extra lush texture.
How to Make Vegan Potato and Cauliflower Soup with Cashew Cream Recipe
Step 1: Soak the Cashews Ahead of Time
Start by placing your raw cashews in a bowl and covering them with room-temperature water. Let them soak while you prep everything else. This soaking is crucial to soften the cashews because it helps you achieve that silky cashew cream without any graininess.
Step 2: Sauté Aromatics for a Flavorful Base
Heat the olive oil in a large soup pot over medium heat, then add the diced onions, carrots, and celery. Cook them gently for about 3 minutes until the onion turns translucent and the veggies start softening. This step builds a savory foundation for your soup so don’t rush it!
Step 3: Add Garlic, Potatoes, and Cauliflower
Next, toss in the minced garlic and stir for about a minute until fragrant—be careful not to let it brown too much, or it’ll taste bitter. Stir in the diced potatoes and cauliflower florets, sautéing them for around 8 minutes. You want the potatoes to soften just slightly here, but they’ll finish cooking in the broth.
Step 4: Simmer with Broth and Seasonings
Pour in the vegetable broth along with soy sauce, smoked paprika, kosher salt, and black pepper. Bring everything to a steady simmer and let it cook gently for 15 to 20 minutes, until the potatoes and cauliflower have softened all the way through. This is where your kitchen starts smelling absolutely wonderful.
Step 5: Blend the Soup and Add Cashew Cream
Drain the soaked cashews and put them in a high-powered blender. Carefully ladle in about half of the hot soup (go slow and don’t fill the blender more than halfway to avoid splatters). Blend until completely smooth, then transfer this creamy mixture back to your pot. Repeat with the remaining soup or use an immersion blender right in the pot.
Step 6: Final Flavor Boosts
Stir in the nutritional yeast if you like that cheesy vegan note, then add fresh lemon juice to brighten the flavors. Taste your soup and adjust salt and pepper as needed—sometimes broth brands vary a bit in saltiness, so this step helps you get it just right.
Pro Tips for Making Vegan Potato and Cauliflower Soup with Cashew Cream Recipe
- Use a High-Speed Blender: This really helps achieve that silky cashew cream and prevents any gritty bits, making your soup irresistibly smooth.
- Don’t Skip Soaking Cashews: I once tried blending them dry, and it didn’t get nearly as creamy—so soak them for at least 30 minutes or up to overnight for best results.
- Cook the Veggies Just Right: Keep an eye so potatoes don’t overcook before blending—soft but intact pieces help the texture come out perfectly creamy without turning gluey.
- Adjust Seasoning at the End: The broth’s saltiness varies a lot, so always taste after blending before adding more salt or pepper.
How to Serve Vegan Potato and Cauliflower Soup with Cashew Cream Recipe
Garnishes
I like topping this soup with freshly chopped green onions or chives for a little color and zing. Tempeh bacon adds a smoky crunch that my family goes crazy for, but if you want it simple, crunchy croutons or a dollop of vegan sour cream really hit the spot. For an extra cheesy vibe, vegan shreds melt beautifully on top too.
Side Dishes
This soup pairs wonderfully with crusty bread, like a rustic sourdough, to soak up every last bit. A crisp side salad with lemony vinaigrette balances the creaminess perfectly. On busier nights, I keep some roasted chickpeas on hand—they add a nice protein boost and texture contrast.
Creative Ways to Present
For dinner parties, I sometimes serve the soup in little bread bowls—it’s a fun, cozy touch that guests love. You can also drizzle a spiral of cashew cream or a swirl of smoky paprika oil on top for an elegant finish. Adding fresh herbs like dill or thyme can really elevate the presentation and flavor.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 4 days. Because of the cashew cream, the soup thickens a bit when chilled, so I usually add a splash of vegetable broth or water when reheating to bring back that perfect consistency.
Freezing
This soup freezes well, which is great for meal prepping. Just transfer it to freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When you thaw it, it may separate slightly but just whisk well while reheating, and it’ll be as creamy as ever.
Reheating
I recommend reheating the soup gently on the stovetop over medium-low heat, stirring frequently to prevent sticking. Adding a little liquid during reheating helps restore the soup’s smooth texture, especially after it’s been refrigerated or frozen.
FAQs
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Can I make this Vegan Potato and Cauliflower Soup with Cashew Cream Recipe nut-free?
To keep it nut-free, you can substitute the cashew cream with canned coconut milk or a blend of silken tofu and non-dairy milk for creaminess. The texture won’t be exactly the same but will still be delicious.
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Do I need a high-powered blender for the cashew cream?
A high-speed blender is definitely helpful for achieving a silky smooth cashew cream without graininess. However, if you don’t have one, a food processor will work too—just blend longer and maybe soak the cashews a bit longer.
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Can I use other types of potatoes instead of russet?
You can, but russets are ideal because they break down nicely and help thicken the soup naturally. Yukon golds are a good substitute if that’s what you have, but waxy potatoes may keep the soup chunkier.
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Is the nutritional yeast necessary?
Not at all! Nutritional yeast adds a cheesy, savory depth, but the soup tastes great without it too. I like adding it when I want that extra umami note.
Final Thoughts
This Vegan Potato and Cauliflower Soup with Cashew Cream Recipe holds a special place in my heart because it’s so simple yet incredibly satisfying. It’s the kind of meal I turn to when I need comfort without heaviness, and it’s always a hit with friends and family alike. I’m excited for you to try it and make it your own—once you taste that creamy, dreamy goodness, I’m betting it’ll become a favorite in your rotation too.
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Vegan Potato and Cauliflower Soup with Cashew Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Description
This creamy and comforting Vegan Potato Soup combines tender potatoes, cauliflower, and a blend of vegetables in a flavorful broth, enriched with soaked cashews for a smooth, velvety texture. Enhanced with smoked paprika and nutritional yeast for a subtle smoky and cheesy note, this nutritious soup is perfect for a wholesome meal served hot with your favorite vegan toppings.
Ingredients
Main Ingredients
- ½ cup raw cashews
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 3 cloves minced garlic (about 1 tablespoon)
- 1 ½ pounds russet potatoes (about 3 medium or 2 large), peeled and cut into ¾-inch dice
- 1 medium head cauliflower, cut into florets
- 4 cups low sodium vegetable broth
- 2 tablespoons low sodium soy sauce
- 2 teaspoons smoked paprika
- ¾ teaspoon kosher salt, plus additional to taste
- ¼ teaspoon ground black pepper, plus additional to taste
- ¼ cup nutritional yeast (optional; adds a cheesy note)
- 1 tablespoon freshly squeezed lemon juice
Toppings (Optional)
- Chopped green onions or chives
- Tempeh bacon
- Croutons
- Vegan sour cream
- Vegan cheese shreds
Instructions
- Soak the Cashews: Place the cashews in a medium bowl and cover with room-temperature water. Let them soak while you prepare the rest of the soup to soften them for blending.
- Sauté Vegetables: In a Dutch oven or large soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for 3 minutes until slightly softened.
- Add Garlic, Potatoes, and Cauliflower: Stir in the minced garlic, then add the diced potatoes and cauliflower florets. Sauté for about 8 minutes until the potatoes start to soften slightly.
- Add Broth and Seasonings: Pour in the vegetable broth, soy sauce, smoked paprika, kosher salt, and black pepper. Bring the mixture to a steady simmer over medium heat.
- Simmer the Soup: Let the soup simmer gently for 15 to 20 minutes, or until potatoes and cauliflower are tender when pierced with a fork.
- Blend Cashews with Soup: Drain the soaked cashews and place them into a high-powered blender or food processor along with several scoops of the hot soup (fill blender only halfway to prevent splattering). Puree until smooth.
- Puree the Remaining Soup: Blend the rest of the soup in batches or use an immersion blender directly in the pot until the desired creamy consistency is reached. Return all soup to the pot.
- Finish Soup: Stir in the nutritional yeast and freshly squeezed lemon juice for added flavor and creaminess.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Serve the soup hot, garnished with your choice of chopped green onions, tempeh bacon, croutons, vegan sour cream, or vegan cheese shreds for an extra boost of flavor and texture.
Notes
- Soaking cashews is essential for a smooth, creamy texture without cooking them.
- Use low sodium vegetable broth and soy sauce to control the salt content.
- Nutritional yeast is optional but adds a pleasant cheesy flavor to the soup.
- If you prefer a chunkier soup, blend only half of the soup and leave the rest as is.
- Toppings can be customized according to dietary preferences or availability.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
