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Sylvie's Creamy Vegan Cauliflower Soup

➤ by Sylvie Fulson

Vegan Cauliflower Soup that's creamy, rich, luscious, and

This creamy vegan cauliflower soup, aka vegane Blumenkohlsuppe, is my version of Oma Gerhild’s traditional German cauliflower soup recipe.

This soup is creamy, rich, and luscious with a subtle cheesy flavor. It tastes so good and feels so satisfying. And it is packed with nutritional goodness, thanks not only to the cauliflower, but also thanks to the onion, garlic, celery, yellow pepper, and cashews!

How do you thicken up cauliflower soup?

Raw cashews! Cashews are truly amazing. They contain quite a bit of starch, more than any other tree nut, and they will thicken soups just like flour and potatoes do.

You could always use other thickening agents like cornstarch or flour, but nutritionally speaking, they have little to offer. Why not get the added benefits of a whole food with the vitamins, minerals, and fibre found in cashews instead? Makes sense to me!

And even though a potato is also a whole food high in starch and great for thickening soups, the fat content in cashews makes for a creamier, richer soup. Not to mention, they’re also a great source of protein.

While butter and cream are traditional ingredients in creamy German soup recipes, cashews make a great heart-healthy alternative.

What do cashews taste like?

If you’re not familiar with raw cashews, they have a lovely mild, buttery flavor. Which is another reason why they are so perfect for thickening soups and sauces. Because they have such a mild flavor, they can be used, virtually undetected, in any kind of dish. And the buttery flavor adds creamy richness to any recipe.

Whenever I’ve made a creamy soup for others, I’ve often been asked how I get my soup so creamy and delicious without using cream. They’re always surprised to hear that the creaminess comes from cashews.

How to make a German cauliflower soup recipe vegan?

I got the idea for this soup recipe one day while I was thinking of ideas for a vegan version of a German cauliflower soup. I knew it had to be nice and creamy. I also wanted it to be as nutritious as possible by adding extra veggies without affecting the taste too much.

I was brainstorming ideas when I remembered a simple, yet thick and delicious, “cheese” sauce I’ve made in the past as a topping for homemade pizza. This sauce consists simply of cashews, a yellow pepper, water, and salt. I don’t know what it is about yellow peppers, but both my husband and I find that when mixed with cashews, it creates a wonderful cheesy-like flavor.

I thought, I bet adding this cheese sauce to a cauliflower soup would be amazing! I decided to try it out and that’s how this vegan version of a German cauliflower soup recipe came to be. And amazing it is! Even with all the added ingredients, the cauliflower flavor really shines through.

Oma says:

  • I love how Sylvie's taken my German cauliflower recipe, made some changes, added her own touch and made it vegan
  • By garnishing with grated nutmeg, Sylvie's adding that extra hint of Germany to her soup that so pleases our German tastebuds

How to make creamy vegan cauliflower soup?

Start by roughly chopping an onion, two stalks of celery and one or two cloves of garlic. You can also chop the yellow pepper now and save for later.

Prepping veggies for Sylvie's Vegan Cauliflower Soup. Just like Oma's and packed full of nutritional goodness.

Cover bottom of a medium-size pot with water. Add chopped onion, celery, and garlic. Cook until softened.

Cooking some of the veggies for my Vegan Cauliflower Soup. It smells so good here!

Add a bag of frozen cauliflower, water, and salt. Cook until the cauliflower is tender.

Cooking the cauliflower ... either frozen or fresh.

While the cauliflower is cooking, make the cheese sauce by adding water, cashews, chopped yellow pepper, salt, and ground mustard to a blender. (Be sure to pre-soak cashews if you don’t have a high-powered blender.) 

Getting ready to blend up my Vegan Cauliflower Soup. This is going to be so creamy!!!!

Blend until completely smooth. Pour cheese sauce into a bowl and set aside.

Homemade vegan cheese sauce for my vegan cauliflower soup. So creamy. So

Once the cauliflower is cooked, pour contents of the pot into the blender and blend until smooth.

Blending up my homemade creamy vegan cauliflower soup.

Pour the blended cauliflower soup back into the pot.

Pouring the blended cauliflower into the pot, getting ready to add that cheesy sauce.

Whisk in the cheese sauce. Be sure to use a spatula to get as much of the sauce as possible. Adjust seasonings, if necessary.

Whisking in that 'cheesy' vegan sauce - my secret ingredient in my creamy vegan cauliflower soup.

Sprinkle with some freshly grated nutmeg to serve. Enjoy!

Creamy 'cheesy' vegan cauliflower soup that tastes so rich and luscious. You NEED a bowlful today!

Ready to make this vegan cauliflower soup?

Sylvie's Creamy Vegan Cauliflower Soup

This soup is creamy, rich, and luscious with a subtle cheesy flavor. It tastes so good and feels so satisfying. And it is packed with nutritional goodness, thanks not only to the cauliflower, but also thanks to the onion, garlic, celery, yellow pepper, and cashews!

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Servings:

Makes 4 - 6 servings

Ingredients:

  • 1 onion
  • 2 stalks celery
  • 1-2 cloves garlic
  • 1 medium yellow pepper
  • 18 oz (500 g) bag frozen cauliflower
  • 4 cups water
  • 3 tsp salt, divided
  • pepper, to taste
  • 1 cup water
  • 1.5 cups unsalted raw cashews
  • scant 1/8 tsp ground mustard
  • freshly grated nutmeg

Instructions:

  1. Roughly chop all veggies, except cauliflower (unless you are using fresh cauliflower).
  2. Add onion, celery, and garlic to a medium-size pot with enough water to cover the bottom. Cook over medium-high heat until onions are softened and translucent. Add a splash of water, when necessary, to keep veggies from sticking to the bottom.
  3. Add cauliflower, 4 cups of water, 2 tsp salt, and a pinch of pepper, or to taste. Bring to a boil, reduce heat, and simmer for 10-15 minutes until cauliflower is tender.
  4. While the cauliflower is simmering, add 1 cup of water, the chopped yellow pepper, cashews, 1 tsp salt, and ground mustard to a blender to make the cheese sauce. Blend until completely smooth. Transfer to a bowl if you don’t have an immersion blender, and set aside.
  5. When the cauliflower is done cooking, either use an immersion blender to purée the soup, or add contents of the pot to your blender and blend until smooth. Return to pot.
  6. Add the cheese sauce to the cauliflower soup and whisk until thoroughly combined. Adjust seasonings to taste.
  7. Garnish with freshly grated nutmeg to serve.

Notes/Hints:

Water or oil: You can use olive oil to sauté your veggies instead of cooking them in water.

Water of vegetable broth: You can use vegetable broth instead of water, but you might want to start with less salt than the recipe calls for and adjust at the end, if necessary.

Cashews - to soak or not to soak: If you do not have a high-powered blender, be sure to soak the cashews in water ahead of time for 5 to 8 hours. Alternately, you can boil them in a pot for 10-15 minutes. Simply drain and rinse the softened cashews and add them to the recipe.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Want Nutritional Information?

Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.

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Leave a comment about this recipe or ask a question?

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Vegan Cauliflower Soup that's creamy, rich, luscious, and
Getting ready to blend up my Vegan Cauliflower Soup. This is going to be so creamy!!!!
Making my'cheesy' vegan cauliflower soup that tastes so rich and luscious. You NEED a bowlful today!
Prepping veggies for Sylvie's Vegan Cauliflower Soup. Just like Oma's and packed full of nutritional goodness.
Cooking some of the veggies for my Vegan Cauliflower Soup. It smells so good here!
Creamy 'cheesy' vegan cauliflower soup that tastes so rich and luscious. You NEED a bowlful today!
Whisking in that 'cheesy' vegan sauce - my secret ingredient in my creamy vegan cauliflower soup.

Sylvie's Creamy Vegan Cauliflower Soup



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Sylvie's Vegan Cauliflower Soup Recipe


 This creamy vegan cauliflower soup, aka vegane Blumenkohlsuppe, is my version of Oma Gerhild’s traditional German cauliflower soup recipe: creamy, rich, luscious,"cheesy".


Ingredients: onions, celery, garlic, yellow pepper, cauliflower, cashews, ground mustard, nutmeg,

For the full recipe, scroll up ...

"For the Kingdom of God is not a matter of what we eat or drink, but of living a life of goodness and peace and joy in the Holy Spirit."

Romans 14:17 (NLT)