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Vegan Cauliflower Soup

  • Author: Lexi
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


We’re continuing soup season with this creamy, delicious vegan cauliflower and potato soup! It’s easy to make and you won’t miss the dairy at all - we promise. It also makes for great leftovers, so you can add it to your meal prep menu. 


  • 2 tbsp olive oil 
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 ½ cups yellow potatoes, peeled and diced
  • 1 large head cauliflower, cut into florets
  • 1 ½ - 2 tsp salt
  • 1/2 tsp black pepper
  • 4 cups vegetable broth
  • 2-3 tsp white wine vinegar
  • ¼ cup nutritional yeast
  • ½ cup vegan creamer (unsweetened and unflavored)
  • Optional: 2 tbsp butter
  • Top with thinly sliced scallions, olive oil and pepper  


  1. Preheat stock pot over medium heat and add in olive oil.
  2. Add onion and garlic and cook for 5-7 minutes, stirring occasionally. 
  3. Add in cauliflower, potatoes, salt, pepper, vegetable broth and vinegar and bring to a boil. Reduce heat to a simmer, cover and cook for 30-35 minutes. 
  4. When the potatoes and cauliflower are fork tender, carefully pour or ladle soup into a heat-safe blender. Add nutritional yeast and creamer, then blend until smooth and creamy. Pour back into pot and (optional) stir in butter. 
  5. Taste and adjust seasoning as desired. 
  6. Serve topped with a drizzle of olive oil, thinly sliced scallions and black pepper.


The 2 tbsp of butter at the end of the recipe add in extra creaminess and richness, but feel free to leave out if desired.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1 Bowl
  • Calories: 333
  • Sugar: 11.5 g
  • Sodium: 2150.3 mg
  • Fat: 14.7 g
  • Carbohydrates: 46.1 g
  • Fiber: 8 g
  • Protein: 8.4 g

Keywords: vegan cauliflower soup