“Buttery” Cauliflower & Thyme Soup (it’s vegan!)

Creamy soup. It’s my shiz. Being mainly vegan, this is often frustrating because most creamy soups include dairy: sometimes milk, sometimes cream, sometimes butter. You get the idea. The creaminess in this recipe comes from a blend of cashews and cauliflower. A former raw/vegan/gf chef, I am no stranger in using cashews. It’s the secret to making a raw vegan lifestyle obtainable. As much as I try to eat raw vegan during light hours, I’m currently in Portland and it’s too cold to eat uncooked food so I formulated this recipe, which is fabulous for a chilly Pacific Northwest spring day. The creaminess of the cashews gives this soup a comforting buttery flavor which pairs perfectly with the fresh thyme. Oh, and its super easy. Scroll below for mouth watering pics and full recipe and float over to my extensive blog!


“Buttery” Cauliflower & Thyme Soup

For the Soup:

1/2 cup cashews

1 head cauliflower, chopped

1 medium yellow onion, chopped

1 red bell pepper

1 TBSP olive oil

3 garlic cloves, minced

1 large carrot

3 stalks celery, diced

7 cups water or low sodium vegetable broth

2 TBSP apple cider vinegar

2 TBSP all purpose seasoning

4 sprigs fresh thyme

salt, to taste

fresh squeezed lemon, to taste

​To Make the Soup:

Preheat oven to 425 degrees.

Soak cashews in a bowl covered completely with water and set aside.

Place red bell pepper and onion on a baking sheet, toss with olive oil, and bake for 15 minutes, stirring halfway.

Heat a large soup pot with olive oil and toss in carrots and celery. Cook for 5 minutes.

Add cauliflower and garlic, then cook for 10 more minutes.

Add water/vegetable broth, apple cider vinegar, thyme, and roasted peppers and onions.

Bring to boil then reduce to low and simmer for 20 minutes.

To Make the Cream:

Drain cashews removing all excess water and toss in vitamix or blender.

Then add 3 cups of the simmering soup (make sure to get a little bit of everything!) in with cashews.

Blend until smooth and creamy.

Mix cream into soup, adding salt to taste.

To Serve:

Garnish with lemon slice and fresh thyme. Enjoy!

Experience more yummy vegan recipes by me at ragsandrosemary.com/recipes