Vegan Potato Soup with Cauliflower and Cashews Recipe

I absolutely love this Vegan Potato Soup with Cauliflower and Cashews Recipe because it hits all the cozy comfort food notes without any dairy or heavy creams. It’s creamy, hearty, and packed with subtle smoky and savory flavors that make it feel indulgent but still wonderfully wholesome. You’ll find yourself wanting this on chilly days or whenever you need a warm hug in a bowl.

When I first tried this recipe, I was amazed at how the cashews blend seamlessly to create a velvety texture that you wouldn’t expect from a vegan soup. The combination of potatoes, cauliflower, and cashews works beautifully not only in taste but in nutrition and ease—from pantry staples to simple prep, it really shines as a go-to weeknight meal or a crowd-pleaser for friends.

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Ingredients You’ll Need

The magic of this Vegan Potato Soup with Cauliflower and Cashews Recipe lies in its simple wholesome ingredients that work in perfect harmony to create a comforting texture and savory flavor. Each veggie and seasoning is carefully chosen to layer taste without overpowering.

• Raw cashews: Soaked for creaminess, they’re the secret behind that luscious, velvety soup base.
• Extra virgin olive oil: Adds depth and helps gently sauté the aromatics.
• Yellow onion: Provides a sweet, savory foundation when cooked until soft.
• Carrots: Add a subtle natural sweetness and vibrant color.
• Celery stalks: Give a mild crunch and a bit of herbal freshness.
• Minced garlic: Infuses the soup with a fragrant punch.
• Russet potatoes: The heart of the soup — creamy, hearty, and perfect for blending.
• Cauliflower florets: Offer a lovely mild flavor while boosting nutrition and texture.
• Low sodium vegetable broth: Keeps salt levels under control while imparting savory richness.
• Low sodium soy sauce: Adds umami depth that enhances all the flavors.
• Smoked paprika: Brings a subtle smoky warmth that makes this soup extra special.
• Kosher salt and ground black pepper: Season perfectly to taste.
• Nutritional yeast (optional): Provides a slight cheesy note that rounds out the flavor wonderfully.
• Freshly squeezed lemon juice: A bright splash to balance and elevate.
• Topping options: Chopped green onions, chives, tempeh bacon, croutons, vegan sour cream, or cheese shreds for delightful texture and flair.

Variations

I love to personalize the Vegan Potato Soup with Cauliflower and Cashews Recipe depending on the season or my mood. It’s so easy to swap out veggies or play with the toppings to keep it fresh and exciting every time you make it.

• Add fresh herbs: I sometimes stir in chopped thyme or rosemary for an earthy twist that pairs beautifully with the cauliflower.
• Spicy kick: A pinch of cayenne or red pepper flakes turns this mellow soup into a warming, spiced-up favorite.
• Swap cauliflower: Broccoli florets work nicely if that’s what you’ve got on hand, offering a slightly different veggie flavor.
• Double cashews: If you like it extra creamy, just soak extra cashews and add more during blending.
• Make it gluten-free: Avoid croutons and use gluten-free tamari instead of soy sauce.

How to Make Vegan Potato Soup with Cauliflower and Cashews Recipe

Step 1: Soak the Cashews

This is my favorite trick for achieving that silky texture. Just place the cashews in a bowl and cover with room-temperature water while you prep everything else. Soaking helps them blend easier and creates a naturally creamy base without any weird aftertaste.

Step 2: Sauté Your Veggies

In a large soup pot, heat up the olive oil on medium. Toss in chopped onion, carrots, and celery and cook for about 3 minutes until they start to soften and smell sweet. Then add the garlic and stir for another 30 seconds—you’ll notice the kitchen start to fill with that amazing garlicky aroma.

Step 3: Add the Potatoes and Cauliflower

Next, add your diced potatoes and cauliflower florets. Sauté them gently for about 8 minutes, stirring occasionally so they soften but don’t brown. This step adds subtle caramelization, which really makes the flavors pop.

Step 4: Simmer with Broth and Seasonings

Pour in the vegetable broth, soy sauce, smoked paprika, salt, and pepper. Bring everything to a steady simmer and let it cook for 15 to 20 minutes until the potatoes and cauliflower are fork-tender. Keep an eye so it doesn’t boil too hard—gentle simmering is key to building flavor.

Step 5: Blend the Soup to Creamy Perfection

Drain the soaked cashews and add them to a blender along with several scoops of hot soup—just fill the blender halfway to avoid splatters. Blend until completely smooth, then pour the cashew-soup mixture back into the pot. Use an immersion blender or blender in batches to puree the rest until creamy and dreamy. Stir in nutritional yeast and lemon juice for that final savory and bright pop. Taste and adjust seasoning—it’s your moment to make this soup sing.

How to Serve Vegan Potato Soup with Cauliflower and Cashews Recipe

Garnishes

I’m a big fan of topping this soup with chopped green onions or chives because they add a fresh bite and a pop of color. If you want to amp up the texture, tempeh bacon crumbles or crunchy, homemade croutons make the soup feel truly special. Vegan sour cream or vegan cheese shreds are great if you want that rich, tangy layer. Honestly, the toppings make the experience fun and let you tailor each bowl to what you love.

Side Dishes

When I serve this Vegan Potato Soup with Cauliflower and Cashews Recipe, I usually pair it with a crusty baguette or garlic bread for dunking. A crisp green salad with vinaigrette complements the creamy soup and adds a fresh crunch. For a heartier meal, roasted Brussels sprouts or a simple quinoa salad on the side are lovely companions too.

Creative Ways to Present

For special occasions, I like to ladle the soup into pretty bowls and swirl in a drizzle of extra virgin olive oil or a dash of smoked paprika on top for a pop of color. You can float a rosemary or thyme sprig for some rustic charm, or even sprinkle toasted cashews on top for crunch. It always feels like I’m serving something made with extra care, even on a busy day.

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in an airtight container in the fridge, and it keeps nicely for up to 4 days. I find the flavors deepen after resting overnight, making it even tastier the next day. Just give it a good stir before reheating.

Freezing

This soup freezes really well, which is great for batch cooking. I portion it into freezer-safe containers or heavy-duty zip-top bags (leaving space for expansion). When ready, just thaw in the fridge overnight and it’s good to go. The texture stays remarkably creamy thanks to the cashews.

Reheating

To reheat, I prefer warming gently on the stove over medium-low heat while stirring often to prevent sticking or scorching. You can add a splash of broth or water if it thickened too much. Using an immersion blender during reheating can also refresh the texture if it seems a bit separated.

FAQs

Final Thoughts

This Vegan Potato Soup with Cauliflower and Cashews Recipe has become one of my absolute favorites because it’s so satisfying without feeling heavy. The creamy texture paired with smoky, savory notes and a hint of brightness from lemon makes it feel fancy enough to impress but easy enough to whip up any night. I really hope you try it soon—I’m confident it’ll be one of those recipes you go back to time and again, just like I do.

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