Creamy Vegan Cauliflower Soup
A creamy, vegan and gluten-free soup made in the Instant Pot with cauliflower, potato, and cashews for a silky finish.
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.
Notes
Soak cashews for 15 minutes in warm water for an extra-silky texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.