Roasted Cauliflower Soup with Curred Cashew Créme


This soup is simple, vegan, and delicious! The curried cashew crème really makes this soup seem special even though it is a super simple soup to make. 


1 head cauliflower, chopped into small pieces 

3 garlic cloves, minced

1 yellow onion, minced

1 Yukon gold potato, diced 

2 tbsp olive oil

salt and pepper to taste

3 cups vegetable broth

1 ½ c non-dairy milk (I used unsweetened soymilk) 

Curried Cashew Crème


¾ cup unsalted raw cashews

1 ½ tbsp curry powder

½ tsp salt

½ cup warmed non-dairy milk

Pre-heat oven to 450ºF

  1. Combine cauliflower, garlic, onion, and potato in an oiled baking pan. 
  2. Drizzle with olive oil, salt and pepper
  3. Roast about 30 minutes and stir halfway. 
  4. Add roasted vegetables to a large pot with broth and bring to boil, then simmer for about 10 minutes. 
  5. Blend soup until smooth and simmer 10 more minutes then add milk. 

For Curried Cashew Crème: 

  1. Blend cashews into a fine powder. 
  2. Add curry, salt, and non-dairy milk. 

Serve soup with the curried cashew crème and enjoy!