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5 from 10 votes

Vegan Creamy Cauliflower Mushroom Soup

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 4 servings
Author: Ashley

Ingredients

  • 4 1/2 cups fresh or frozen cauliflower florets (about 1 pound florets)
  • 2 tablespoons olive oil
  • 2 to 3 pounds cremini mushrooms, washed, patted dry, and sliced
  • 1 large white or yellow onion, diced
  • 1/2 teaspoon dried thyme or more to taste
  • 3 cloves garlic, minced
  • 2 cups low-sodium vegetable broth
  • 1 1/2 cups filtered water
  • 2/3 cup raw cashews, soaked for two hours (unless using a high-speed blender)
  • 1/4 cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons sea salt, plus more to taste
  • Freshly ground black pepper, to taste

Instructions

  • Bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
  • While the cauliflower boils, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the mushrooms, onion, and thyme. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. Add the garlic and continue to cook for another minute, or until it begins to soften.
  • Stir in the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
  • Meanwhile, add the boiled cauliflower to a high-speed blender along with the filtered water, cashews, nutritional yeast, lemon juice, and sea salt. Blend on high for two minutes, or until completely smooth and creamy.
  • Add the cauliflower mixture to the pot of soup and stir to incorporate. Increase the heat to medium and rapidly simmer for just 5 to 8 minutes, to thicken and reduce (keep in mind that it will continue to thicken as it cools).
  • Taste and generously season with more sea salt and black pepper to taste. (I usually add another 1/2 teaspoon sea salt and lots of freshly ground black pepper, but it will depend on how many mushrooms you add.)
  • Serve warm.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 1 month.
  • If the soup is thicker than desired after refrigerating and reheating, simply whisk in a bit more vegetable broth or filtered water and adjust seasonings as needed.