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.
I use my Optimum VAC2 Air Vacuum Blender for this recipe; if you want to try out this great blender for yourself (more information in my review), Froothie is offering yumsome readers an extra £20 discount, in addition to free shipping. Simply add the following code into the comments box when you check out, or if you order by 'phone, relay the code to the person taking your order. The discount will be refunded to your credit or debit card.In addition, Froothie offers a no-risk 30 day trial, plus a no-deposit, interest-free payment plan on every blender on the Froothie website. The VAC2 is often on special offer, with up to £200 off the usual price.AMBASSADOR CODE 5252 + AMB20: £20 DiscountBy the way, I get a small commission - at no extra cost to you - for every sale made using my affiliate code, so if you are thinking of buying something from the Froothie website, I'd really appreciate it if you use my link. Thanks so much! Affiliate sales and advertising, BTW, fund yumsome - without them, I wouldn't be able to provide you with free content.