Slow Cooker Cauliflower Soup (Dairy Free)

Looking for a healthy recipe with some hidden nutrients that tastes amazing? You have come to the right place! This creamy soup is all that and more.

And the best part: this creamy cauliflower soup recipe is delicious served both hot or cold! This makes it the ultimate comforting soup for the entire family - ALL YEAR LONG.

This vegan cashew cauliflower soup is higher in protein and relatively low carb. Wholesome ingredients and simple seasonings make it a perfect alternative to potato soup. And have I mentioned enough times how tasty it is??

📝Shopping list

To make this delicious soup, you will need these simple ingredients:

• Fresh cauliflower - one large head of cauliflower cut into florets
• Garlic - roasted*
• Cashew pieces - raw, unsalted
• Shallot* - chopped
• Salt
• Black pepper
• Vegetable broth*
• Non-dairy milk* - I use almond milk
• Nutritional yeast* - optional
• Non-stick cooking spray
• Fresh thyme and cashew pieces - for serving
• Non-stick cooking spray

🔪Instructions

Start by spraying your slow cooker with a non-stick spray for easier clean up. Next, add all ingredients, other than milk and nutritional yeast (if using) to your crock pot.

Cover and cook on low for 6-8 hours. Your easy soup is ready for the next step when all cauliflower and cashew pieces are soft.

Use an immersion blender to fully blend all ingredients.

Add milk and nutritional yeast (if using) to hot soup and stir to fully combine. Allow your soup to warm back up to desired serving temperature for an additional 5-10 minutes.

Serve topped with fresh thyme and cashew pieces sprinkled on top (optional).

⬆⬆ Proof that every season is slow cooker season 😉! ⬆⬆

The smooth, thick texture of this cream of cauliflower soup makes it perfect for serving in bread bowls. It is also a great non-dairy sidekick for meat dishes such as brisket, horseradish roast, and, Italian roast.

🔁Substitution ideas*

1. Use chicken broth in place of veggie broth (non-vegan option)
2. I feel that the flavor of roasted garlic really adds something to this dish. However, in a pinch, you can substitute 1 - 2 fresh minced garlic cloves
3. I use nutritional yeast in this recipe when I am looking to keep it fully dairy free. Use grated parmesan cheese in its place if you are not a fan of nutritional yeast.
4. Use heavy cream or full-fat coconut milk in place of almond milk if that works better for your preferences.
5. Yellow onion or white onion can be used in place of shallots for a stronger onion taste.
6. Capers, sunflower seeds, and sliced green onions make additional great topping options.

Storing

Store leftovers of this creamy vegetarian soup in an airtight container or zipper-top bag. Refrigerate for up to one week or freeze for several months. If you choose to freeze your leftover soup, be sure to stir thoroughly upon defrosting as ingredients may separate.

Leftovers of this healthy soup are great take-along lunches. I like to store leftovers in individual serving-size plastic containers for an easy grab-and-go bowl of soup,

😉Hints & hacks

1. If you don't have an immersion blender, you can use a regular blender or food processor. Be sure to use extreme caution transferring hot liquids.
2. Reduce prep time by purchasing cauliflower florets rather than a whole head.
3. This delicious cauliflower soup is perfect for days when your people will be eating at different times. After the cooking time, turn your slow cooker to the warm setting. Everyone can have a warm and filling dish, no matter what time they are ready to eat.
4. In the market for a new slow cooker? I love mine!.
5. Although I am a big fan of slow cooker liners, I would not recommend using them for an immersion blender recipe. Immersion blender blades can easily get caught on the liner and shred it into your soup.