Recipe: Vegan Cauliflower Soup with Truffle Oil.


I’m really excited about today’s recipe cauliflower soup recipe post. I’ve been messing around with everyone else’s recipes, but for today’s post, this is actually my own little recipe. I was blown away by how it turned out (I know that sounds really humble of me, but I’m still rather skeptical of anything that comes out of my own kitchen.) I will say that this soup turns out very thick. Like, you could eat it as a dip if you wanted to. I personally really love this (it tastes sinfully decadent!) but if you want a more soupy soup, use a little more vegetable broth (try 2.5-3 cups instead of 2.)

The key to this soup is the cashew/vegetable broth base. I learned this trick from the Oh She Glows cookbook (making her tomato soup which is so good…) 2 cups of vegetable broth blended with 1/2 cup soaked cashews = the perfect creamy base!

And a word about the vegan thing… I’m so not a vegan (props to you if you are!) but I’ve been getting really into vegan/gluten-free cooking (more to cut out gluten + dairy) because it’s so healthy. In my everyday life, I try not to eat gluten or dairy when I can, but I do eat quite a bit of meat. You can read more about that in this post, if you’re interested.



  • 2 heads of cauliflower, cut up (with stems + leaves removed.)
  • 1 sweet onion
  • 1 leek
  • 5 garlic cloves
  • Olive oil
  • 2 cups vegetable broth
  • 1/2 cup raw cashews; soaked overnight
  • White truffle oil
  1. Cut up two heads of cauliflower (about 5-6 cups.) Grease a pan with olive oil, add the cauliflower, and drizzle with more olive oil (about 1/4 cup.) Roast for 1 hour at 450 degrees.
  2. Roughly chop leek, onion, and garlic. Add to a pan with one tbsp. olive oil, sautee on medium until the onions are translucent (about 5-10 minutes.) Set aside.
  3. In a high-powered blender (I used my Vitamix), combine 1/2 cup (soaked) cashews with the vegetable broth. Blend on high for 1-2 minutes.
  4. Add the leek/onion/garlic mixture to the blender. Blend until smooth.
  5. Add the cauliflower.
  6. The soup is going to be so thick (and hot!) that you can serve right from the blender, but if you want to thicken it up a bit, you can add to a saucepan and let it simmer on medium heat for 20-30 minutes.
  7. Season as desired with salt + pepper; drizzle in truffle oil.

*If you reheat later on (I do as I make a big batch and then eat for lunch during the week), it’s nice to add a little bit of vegetable broth to make it less thick.



Leave a Comment

Leave a Comment


  1. felicia sullivan:

    YAY! Love this.

    4.14.15 Reply
  2. Annie Reeves:

    I made roasted cauliflower last night and was obsessed – I can’t imagine how much better it would be like this!! I’ve got to get a good blender.

    4.14.15 Reply
  3. Noelani:

    Oh, this sounds absolutely delicious. I just recently started using truffle butter, I wonder how different it is from the oil. Will be trying this one!
    Lattes and Lavender

    4.14.15 Reply
  4. Alina Ermilova:

    Looks really good! I should totally try it!



    4.14.15 Reply
  5. Eden:

    This almost looks like hummus! I love the Oh She Glows cookbook too, so many great tips in there!

    4.14.15 Reply
  6. Alexandra:

    This looks amazing! I love the dish you’re serving it in too.

    Warm Regards,

    4.14.15 Reply
  7. Elana:

    Wow! That looks absolutely incredible. I’m definitely going to make it.

    4.14.15 Reply
  8. Jamie:

    You had me at truffle! YUM! Definitely going to try this!


    4.14.15 Reply
  9. Natali:

    Mmmm, looks and sounds delicious! Since I’m a vegan, I’ll definitely give this recipe a try!

    4.14.15 Reply
  10. Amanda:

    At first glance I thought this was a hummus recipe and wasn’t interested, then I read what it actually was and cannot wait to make it!!

    4.14.15 Reply
  11. JT:

    I make a similar, one pot version of this soup (all done on the stove top), and I’m obsessed with it! I’m definitely going to try it with roasted cauliflower now! Thanks!

    4.14.15 Reply
  12. Rose:

    Umm Grace, this looks amazing!!! Props to you—bookmarking it so I can make it sometime soon 🙂

    4.20.15 Reply
  13. Alison Dulaney:

    I am sold with anything including truffle oil! This looks so good and healthy!

    4.22.15 Reply
  14. alyson:

    YUM! This sounds amazing. We’re really into cauliflower anything and this sounds awesome. So you just soak the cashews in water?

    Fun to have another recipe for my vitamix — thanks, lady! {and congrats for the good work in the kitchen — worth boasting!).

    4.28.15 Reply