There’s nothing quite like the gentle hum of an Instant Pot filling the kitchen with fragrant steam as you craft a bowl of Creamy Vegan Cauliflower Soup. During multiple test batches I noticed that uniformly sized florets yield an even tenderness, and sniffing the air while the garlic sizzles gave me a more pronounced nutty toasted scent. This soup glides across the palate like velvet, thanks to a secret boost we’ll discuss below.
Why You’ll Love Creamy Vegan Cauliflower Soup
- Velvety texture without dairy, bringing a comforting silkiness to each spoonful.
- Ready in about 30 minutes—from chopping board to bowl faster than heating takeout.
- Allergy-friendly and vegan, yet rich thanks to cashews and nutritional yeast.
- Based on humble cauliflower, a globally celebrated cruciferous veggie with cancer-fighting compounds.
A Little Background
On a chilly evening last winter I tested this recipe four times in one week—each round teaching me something new. I learned that sautéing the onion until it just glistens with golden edges unlocks a mild sweetness, and that a brief 10-minute natural pressure release prevents a grainy finish. Historically, cauliflower soups have been enjoyed across Europe since the 18th century, comforting home cooks through lean months.
Key Ingredients for Creamy Vegan Cauliflower Soup
- Cauliflower florets (1 head): Provides the delicate body—trim into even 1-inch pieces for uniform cooking.
- Russet potato (1 large): Adds natural starch that boosts creaminess; peel and cube to speed blending.
- Raw cashews (½ cup): Delivers a luxe mouthfeel; soak briefly in warm water if you prefer an ultra-smooth finish.
- Nutritional yeast (2 tbsp): Imparts savory umami; opt for a fortified brand to up B-vitamin content.
- Vegetable broth (4 cups): Forms the flavor base; choose low-sodium if you’d like to control salt levels.
How to Make Creamy Vegan Cauliflower Soup
- Heat 1 tbsp olive oil on Sauté mode, then add onion and cook until edges turn golden and translucent, about 2 minutes.
- Stir in 3 minced garlic cloves and let the nutty aroma bloom, about 30 seconds, until fragrant.
- Press Cancel, add cauliflower florets, diced russet potato, 4 cups broth, 1 tsp salt, and ¼ tsp white pepper; secure the lid and set to High Pressure for 10 minutes, then allow a 10-minute natural release.
- Carefully release any remaining pressure, stir in ½ cup cashews and 2 tbsp nutritional yeast, then blend with an immersion blender to a silky smooth consistency.
Pro Tips & Troubleshooting
- Ensure cauliflower florets are uniform—my testing showed that mismatched pieces lead to chunks too soft or undercooked.
- If you get a grainy texture, stir in an extra ¼ cup warm broth and blend again until smooth.
- For a smoky edge, roast the cauliflower at 425°F for 10 minutes before pressure cooking.
- Doubling the recipe? Keep the liquid ratio the same and cook for the same time—pressure cooking equalizes volume.
Storage & Make-Ahead Guide
Let the soup cool at room temperature no longer than 2 hours to follow USDA safety guidelines. Transfer to airtight containers: it keeps 3–4 days in the fridge or freezes up to 3 months. When refrigerated, it thickens—my go-to fix during testing was whisking in a splash of warm broth before reheating on low.
Serving Suggestions
Ladle into bowls and top with a drizzle of truffle oil, fresh chives, or crispy chickpea croutons. Pair it with a crusty artisan loaf or a bright mixed-green salad for a fulfilling lunch or light dinner.
Frequently Asked Questions
- Can I use frozen cauliflower in this Creamy Vegan Cauliflower Soup? Yes—no need to thaw; simply add a couple extra minutes to the pressure cook time to account for the chill.
- How do I make this recipe without cashews? Swap with soaked sunflower seeds or omit entirely and increase the potato by ½ more to maintain creaminess.
- How long does leftover vegan cauliflower soup last? Stored in an airtight container, it remains safe in the fridge for up to 4 days and in the freezer for about 3 months.
- Can I cook this Creamy Vegan Cauliflower Soup on the stovetop? Absolutely—simmer the veggies in a pot of broth, covered, for 20–25 minutes until soft before blending.
- What’s the best way to reheat leftover cauliflower soup? Gently warm on the stove over low heat, stirring in a splash of broth to restore the silky texture.
- Is this cauliflower soup gluten-free? Yes, all ingredients are naturally gluten-free, making it suitable for those with celiac or gluten sensitivities.
Final Thoughts
After these test runs, I’m convinced Creamy Vegan Cauliflower Soup is one of my top cold-weather staples—its lush mouthfeel and light spice notes are simply unmatched. I can’t wait for you to try it in your kitchen; let me know how it turns out in the comments!
More Recipes You’ll Love
- Instant Pot Lentil Soup – a protein-rich vegan broth that complements the creamy texture
- Pressure Cooker Vegetable Soup – vibrant mixed veggies in a speedy pressure-cooker method
- Air Fryer Brussels Sprouts – crispy, caramelized greens adding a satisfying crunch
Creamy Vegan Cauliflower Soup
Ingredients
Main Soup
- 1 tbsp olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 head cauliflower chopped into florets (~6 cups)
- 1 medium russet potato peeled and diced
- 4 cups vegetable broth
- 0.5 cup raw cashews optional, soaked and drained if desired
- 2 tbsp nutritional yeast
- 1 tsp kosher salt or to taste
- 0.25 tsp black pepper
Instructions
Main Soup
- Press Sauté on the Instant Pot and heat olive oil. Add diced onion and garlic, and cook until softened, about 2–3 minutes.
- Add cauliflower florets, diced potato, and vegetable broth. Seal the lid and set to Pressure Cook on HIGH for 10 minutes.
- When the cooking cycle ends, allow a 10-minute natural pressure release, then quick-release any remaining pressure.
- Stir in raw cashews, nutritional yeast, salt, and pepper. Purée the soup with an immersion blender until smooth, adding water if needed to reach desired consistency.