Cheesy Vegan Cauliflower Potato Soup Recipe

This cheesy vegan cauliflower potato soup is creamy, filling and deliciously satisfying. It’s also gluten-free, Whole30 compliant and requires just 10 ingredients and 1 hour.

Serves: 2 large bowls, 4 small bowls


1 bulb of garlic
½ a head of cauliflower, broken up into smaller florets
2 potatoes, peeled and chopped
2 – 3 sprigs of rosemary
⅓ cup chopped red onion
2 – 3 tbsp olive oil
2 cups veggie stock
3 tbsp nutritional yeast
½ tsp prepared mustard
salt and pepper to taste

almond milk to thin the soup if necessary
chives for garnish


  1. Preheat oven to 425F, grease a roasting pan or line a baking sheet with parchment paper and set aside
  2. Peel and discard the outer leaves from the garlic, leaving the skin intact. Cut about ¼ – ½ inch from the top of the head of garlic, exposing the individual cloves
  3. Add the garlic, cauliflower florets, potatoes, rosemary and ½ the chopped onion to the roasting pan or baking sheet, season with salt and pepper and drizzle with 1 – 2 tbsp olive oil. Be sure to rub the oil into the garlic so the top is completely coated then cover the garlic with foil
  4. Visit Cheesy Vegan Cauliflower Potato Soup @ for full instructions.

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