Cream of Cauliflower Soup (Vegan)

Total Time
35 mins
20 mins

Another creamy, but vegan soup! Can't wait to try it. From "The Best of silver Hills Delicious Vegetarian Cuisine" cookbook.

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  1. In a large 4-quart pot, saute onions in olive oil until clear.
  2. Pour in 6 cups of water, add seasonings and bring to a boil.
  3. Add celery, potatoes and carrots, and simmer over low heat until cooked.
  4. Place cashews and 2 cups water in a blender and blend until creamy and smooth.
  5. Add blended mixture to soup stock and bring to a boil, stirring consantly. Reduce heat.
  6. Add fresh cauliflower and peas 5 minutes before serving.
Most Helpful

5 5

Let me start by saying...I am not vegan. I was a part of a "dinner club" that chose a vegan theme. I found this recipe and thought I would give it a try. It was AMAZING. I will definitely be making it again...and I am thrilled that I ran across it. It is easy and very satisfying. The creaminess is a mystery to me...but regardless, it works!

What a wonderful soup. I didn't have peas so I subbed chopped asparagus and it was excellent!

5 5

Cut this recipe in half to serve 2, & that worked out about right for us! Really liked the inclusion of the cashews & the peas (along with the other veggies) in this soup! VERY SATISFYING, VERY ENJOYABLE! Thanks for sharing the recipe! [Tagged, made & reviewed for a vegan teammate in the Vegetarian/Vegan Recipe Swap II]