Easy to make, and practically foolproof, my creamy vegan cauliflower cheese soup is made with just seven ingredients, and is comforting, filling, and deliciously satisfying!
Creamy Vegan Cauliflower Cheese Soup Recipe
Autumn has very definitely arrived; the days are growing colder, and the nights are drawing in, which can only mean one thing… IT’S HEARTY SOUP SEASON! Yay!
Honestly, I know that some people love autumn for its beautiful colours and cooler temperatures but for me, it’s all about the food. I’ve said it many times – autumnal food is the best!
Admittedly, I can eat soup all year round, regardless of the weather, but in the summer, I tend to make more Asian soups – such as tom yam – than anything else. While they may be spicy, they’re also light. Come the cooler weather however, and it’s all systems go for more substantial soups!
My vegan cauliflower cheese soup is one of my favourite go-to bowls of hygge-inducing deliciousness! It’s so comforting. Cauliflower, when blended, becomes really creamy, much like potatoes but lighter in texture (and about a third of the calories!).
By the way, I also have a vegan cauliflower cheese recipe, too, if you’re interested – it’s super-yum! Just look at it!
What’s the best vegan cheese to use in this Cauliflower Cheese Soup recipe?
Obviously, my preference is for my own vegan Cheddar but when I don’t happen to have any in the fridge, and I don’t have time to wait for cheeze to set, there are a few commercial brands which work very well in this cauliflower cheese soup.
I haven’t tried any of vegan cheeses from the US and Canada, so if you have, please leave a comment, letting everyone know your favourites! Bottom line though, if it melts well, and has a lot of flavour, it’ll work in cauliflower cheese soup.
What’s the best plant milk to use for Creamy Vegan Cauliflower Cheese Soup?
If you’ve been reading this blog for any length of time, you’re bound to have noticed that I mention Oatly a fair bit. This is because it’s the best commercial plant milk I’ve come across, and a great all-rounder. The barista (grey carton) and whole original (darker blue) are my go-to milks. They’re both rich and creamy, and don’t curdle or separate when heated.
- Soya milk is great for for its creaminess, and it tends to be good in soups, curries, etc. – doesn’t separate, and is often cheaper than oat milk. Alpro has a ‘for professionals’ range but to be perfectly honest, I find that these milks lack body, so whenever I use their soya milk, I just have their normal one.
- Cashew milk is great in this cauliflower cheese soup because it’s so creamy; however, the caveat is that I’ve never tried commercial cashew milk. At all. I’ve always made my own. If you’re fine with nuts, then by all means, do use cashew milk.
- Coconut milk – I wouldn’t! Tinned or fresh coconut milk impart too much coconut flavour to this soup. The stuff you get in litre cartons is great for making smoothies but bad for making cauliflower cheese soup!
- Almond milk – I’ve not tried it in this soup.
- Rice milk – same as almond milk, although I suspect it would be a bit too sweet, and quite thin-tasting. I’ve always found rice milk to be a bit of a let-down because it just tastes like watered down rice pudding!
Anyway, as I said, my plant milk of choice is Oatly* but honestly, use whichever is your favourite.
(*I have never been sponsored by Oatly to say nice things about them!)
How To Make Creamy Vegan Cauliflower Cheese Soup
Making this creamy vegan cauliflower cheese soup is simplicity itself, and practically foolproof.
- Simply place the cauliflower florets, sliced onions, and vegetable broth into a large pan, bring to the boil, and then reduce the heat, and simmer for 10-15 minutes, until the cauli is soft enough to push a fork into.
- Remove the soup from the heat, and ladle into a blender, along with the nutritional yeast, plant milk, and vegan cheese.
- Blend until really smooth.
- Taste, and season with a little freshly-ground pepper, then decant into bowls, and sprinkle a little grated cheese on top.
- The soup will keep for around five days in the fridge but I don’t recommend freezing it.
Notes and Tips for Creamy Vegan Cauliflower Cheese Soup
- Wait, there’s no salt in this recipe, why?
I don’t feel it needs it but if you want to add some, then, please, go ahead!
- Can I use vegan cheese from the store?
Absolutely! As I said above, I don’t always have a batch of my own in the fridge. If you’re pushed for time, you can even buy bags of ready-grated vegan cheese!
- I don’t have a big blender, can I still make this soup?
Sure! If you have one, you could easily use an immersion blender. If you don’t have one, you could mash the cauliflower with a potato masher; however, it won’t be as smooth and creamy, I’m afraid – the blender is what gives this cauliflower cheese soup its smooth and creamy texture. I really do recommend getting your hands on a high speed blender though. My Froothie Optimum VAC2 is a seriously brilliant piece of kit – click on the link to read my detailed and fun review! #shameless plug!
- I’m not that keen on thick soups!
No problem, just add a bit more vegetable broth or plant milk while blending.
- Wait, there’s no salt in this recipe, why?
Other Vegan Soup Recipes You May Enjoy!
You’ll Love This Creamy Vegan Cauliflower Cheese Soup
- Free from gluten, soy, and nuts
- Really good for you (check out the nutrition label after the recipe!)
- Low in fat and high in fibre
- Super-easy to make
- Utterly delicious
Serve with a big hunk of fresh crusty bread, and you’ll be set up for hours!
Enjoy This Creamy Vegan Cauliflower Cheese Soup!
Creamy Vegan Cauliflower Cheese Soup
- Put the cauliflower into a large saucepan or stockpot, along with the onions and vegetable broth.
- Bring to the boil, then reduce the heat and simmer for 10-15 mins, until the cauliflower is fork-tender.
- Remove from the heat, and ladle into a blender (I use my VAC2), along with the nutritional yeast, plant milk, and vegan cheese.
- Blend for a couple of minutes, until smooth.
- Season with pepper, and serve sprinkled with a little grated vegan cheese.
- This creamy vegan cauliflower cheese soup will keep in an airtight container in the 'fridge for around 5 days. It's not suitable for freezing.
- 1 cup = US cup = 240 ml
- 1 tbsp = US/UK = 15 ml
- 1 fl oz = US = 30 ml