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Buffalo Cauliflower Soup with Cashew Cream Recipe

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★★★★★

5 from 182 reviews

This Buffalo Cauliflower Soup is a comforting and flavorful vegan recipe combining roasted cauliflower and garlic with a vibrant buffalo sauce twist. Creamy cashew cream adds richness and depth, while smoked paprika, nutritional yeast, and fresh herbs elevate the taste. Perfect for a hearty, plant-based meal with a spicy kick.

Ingredients

Scale

Roasted Vegetables

  • 1 bulb of garlic
  • 1 head of cauliflower
  • 1 tbsp nutritional yeast
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Avocado oil (about 2 1/2 tbsp total)
  • Kosher salt (to taste)

Cashew Cream

  • 1/2 cup cashews
  • 1 tbsp nutritional yeast
  • Zest and juice of half a lemon
  • 1 cup water
  • 1/2 tsp salt
  • 2 tbsp fresh dill, stems removed (plus more for garnish)
  • 1 tbsp chives, thinly sliced (plus more for garnish)

Soup Base

  • 3 shallots, thinly sliced
  • 3 tbsp nutritional yeast
  • 1 red bell pepper, diced
  • 2 tsp smoked paprika
  • 2 tsp light brown sugar
  • 1/2 tsp ground coriander
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1/2 cup buffalo sauce (e.g., Frank’s RedHot Sauce)
  • 3 cups vegetable broth
  • 6 sprigs fresh thyme
  • 1 bay leaf

Instructions

  1. Preheat and Prepare Garlic: Preheat your oven to 425°F (220°C). Slice about 1/4 inch off the top of the garlic bulb to expose the cloves. Drizzle 1 teaspoon of avocado oil over it, sprinkle with a pinch of kosher salt, then wrap tightly in foil and set aside.
  2. Prepare and Roast Cauliflower: Trim the cauliflower, remove stem and leaves, and cut into 1-inch florets. In a large bowl, toss the florets with 1 tablespoon nutritional yeast, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, about 1 1/2 tablespoons avocado oil, and a generous pinch of salt until well coated. Spread in a single layer on a baking tray lined with parchment paper. Place both the cauliflower and the wrapped garlic on the bottom oven rack.
  3. Roast the Vegetables: Roast for 20 minutes, then flip the cauliflower florets. Continue roasting an additional 10 minutes until cauliflower edges are nicely charred and garlic is soft.
  4. Soak Cashews: Place cashews in a heatproof bowl and cover with boiling water. Let soak for at least 10 minutes. Drain and set aside.
  5. Sauté Aromatics: Heat 2 teaspoons avocado oil in a large Dutch oven over medium-low heat. Add the thinly sliced shallots with a pinch of salt and sauté for 4-5 minutes until softened.
  6. Add Spices and Peppers: Stir in 2 tablespoons nutritional yeast and continue cooking for 2 minutes. Add diced red bell pepper, 2 teaspoons smoked paprika, 2 teaspoons light brown sugar, and 1/2 teaspoon ground coriander. Sauté for 2-3 minutes until the bell pepper softens.
  7. Simmer the Soup: Pour in the drained cannellini beans, 1/2 cup buffalo sauce, and 3 cups vegetable broth. Add 6 sprigs of fresh thyme and 1 bay leaf. Stir to combine, bring to a gentle simmer, then cover and cook for 20 minutes.
  8. Prepare Cashew Cream: In a blender, combine the soaked cashews, roasted garlic squeezed out from its skin, 1 tablespoon nutritional yeast, lemon zest and juice, 1 cup water, and 1/2 teaspoon salt. Blend on high until smooth. Add 2 tablespoons fresh dill and 1 tablespoon chives, then pulse a few times to finely mince but keep some texture.
  9. Combine Soup and Cream: Remove thyme sprigs and bay leaf from the soup pot. Add half of the roasted cauliflower and most of the cashew cream, reserving some for garnish. Stir until creamy and completely combined. Remove from heat.
  10. Serve: Ladle soup into bowls and top with the remaining roasted cauliflower. Drizzle reserved cashew cream on top and garnish with extra fresh dill and chives. Enjoy your flavorful Buffalo Cauliflower Soup!

Notes

  • You can adjust the amount of buffalo sauce to increase or decrease the spiciness of the soup.
  • Cashews soaked in boiling water help create a creamy texture while keeping the soup vegan.
  • If you prefer a thinner soup, add extra vegetable broth or water when blending.
  • To save time, you can prepare the cashew cream while the cauliflower and garlic are roasting.
  • Frozen cauliflower can be used but fresh will roast better for texture and flavor.

Keywords: Buffalo Cauliflower Soup, vegan soup, roasted cauliflower soup, cashew cream soup, spicy vegan soup, plant-based soup

Find it online: https://foodbylina.com/buffalo-cauliflower-soup-with-cashew-cream-recipe/