This Creamy Cashew Cauliflower Soup is a hearty, wholesome dish that combines the rich texture of blended cashews with the comforting flavors of cauliflower, potatoes, and fresh herbs. Dairy-free and packed with nutrients, this soup is both satisfying and nourishing—perfect for cozy evenings or a light yet filling lunch. The addition of toasted cashews on top provides just the right amount of crunch and contrast.

Creamy Cashew Cauliflower Soup

Why You’ll Love This Recipe

Ultra creamy – Cashew cream gives this soup its luxurious texture without any dairy.
Plant-forward – Packed with vegetables and healthy fats.
Warm and comforting – Perfect for chilly days or when you need a comforting meal.
No heavy cream needed – All the creaminess comes from cashews.
Simple ingredients – Made with everyday pantry and fridge staples.
Customizable – Easily adaptable with other herbs or veggies.
Meal prep friendly – Stores and reheats beautifully.
Naturally gluten-free – No flour or thickening agents required.
Elevated flavor – Fresh thyme, oregano, and garlic make this soup truly stand out.
Elegant enough for guests – Yet simple enough for weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large head cauliflower, cut into florets (about 6 cups)
8 ounces white potatoes, peeled and diced small
1 cup raw cashews, divided in half
6 cups low-sodium or homemade broth (such as organic chicken stock)
1 tablespoon clarified butter or ghee
1 large yellow onion, diced
3 garlic cloves, minced
2 tablespoons fresh thyme leaves
1 tablespoon fresh oregano leaves
Sea salt and freshly ground black pepper, to taste

Directions

Preheat your oven to 350°F.
In a microwave-safe bowl, combine 1/2 cup raw cashews and 1/2 cup water. Cover and microwave on high for 3 minutes. Let cool.
Transfer the soaked cashews to a blender. Add 1 cup of the broth and blend until very smooth to make the cashew cream. Set aside.
Spread the remaining 1/2 cup cashews on a baking sheet. Toast in the oven for about 5 minutes or until golden brown. Chop and set aside for topping.
In a large soup pot, melt the clarified butter or ghee over medium-high heat. Add diced onion and sauté for 3–4 minutes until golden and softened.
Add cauliflower, potatoes, garlic, thyme, and oregano. Cook for 5 minutes, stirring frequently.
Pour in the remaining broth. Bring to a simmer and cook for about 12 minutes, or until the cauliflower and potatoes are fork-tender.
Carefully blend the soup and cashew cream mixture together in a high-speed blender until smooth and creamy (or use an immersion blender directly in the pot).
Season to taste with salt and black pepper.
Serve hot, topped with toasted chopped cashews and a sprinkle of fresh thyme.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

Vegan version: Use olive oil instead of ghee or clarified butter.
Spicy kick: Add a pinch of red pepper flakes or cayenne pepper.
Herb swap: Substitute rosemary, sage, or parsley for thyme and oregano.
Extra veggies: Add leeks, carrots, or celery for more depth.
Smoky flavor: Stir in a bit of smoked paprika or liquid smoke.
Roasted cauliflower: Roast the cauliflower first for a deeper, caramelized flavor.
Protein boost: Add cooked white beans or lentils before blending.
Lemon finish: Add a splash of fresh lemon juice for brightness.
Nut-free: Substitute sunflower seeds or use coconut milk for creaminess.
Cheesy twist: Stir in nutritional yeast for a cheesy, dairy-free boost.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove over medium heat or in the microwave until heated through. Stir well to maintain smooth texture.

FAQs

Can I make this soup ahead of time?

Yes, it stores very well and tastes even better the next day as flavors meld together.

Do I need to soak the cashews overnight?

No, the microwave method speeds up the soaking process and works just as well.

Can I use frozen cauliflower?

Yes, frozen cauliflower can be used without thawing. Just add a few extra minutes to the cooking time.

Is this soup good for freezing?

Absolutely. Let it cool completely before freezing, and reblend after thawing if needed.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth is a great substitute for a fully plant-based version.

Will the soup taste like cashews?

Not at all. The cashews blend into a neutral cream that enhances texture without overpowering flavor.

What kind of potatoes should I use?

White or Yukon Gold potatoes work best for their creamy texture.

Can I add cheese?

Sure, a sprinkle of grated Parmesan or dairy-free cheese can be added for extra flavor.

How can I make this soup thicker?

Reduce the broth slightly or add an extra small potato during cooking.

What if I don’t have a high-speed blender?

An immersion blender will work fine—just blend until as smooth as possible.

Conclusion

Creamy Cashew Cauliflower Soup is a soul-warming, nutritious dish that’s as satisfying as it is healthy. With its velvety texture, deep herbaceous flavor, and crunchy cashew topping, it’s a beautiful blend of comfort and nourishment. Whether you’re serving it as a cozy dinner, an elegant starter, or a make-ahead lunch, this soup is sure to become a favorite in your kitchen.