Cauliflower-and-Cashew Soup with Apple

Serving Size: 6
Prep Time:
Total Time:

This extra-fast vegan soup gets a hint of fruity sweetness from an apple and a double dose of creaminess from almond milk and pureed raw cashews.


  • 1 head of cauliflower (2 1/4 pounds), bottom trimmed and leaves removed
  • 1 cup plain unsweetened almond milk
  • salt
  • 0.25 tsp cayenne
  • 0.5 tsp ground cardamom
  • 0.5 tsp ground cinnamon
  • 1 tsp minced peeled fresh ginger
  • 0.5 cup raw cashew
  • 1 small Pink Lady apple—peeled, cored and chopped
  • 1 medium onion, chopped
  • chopped roasted cashews, for garnish


  1. Chop the cauliflower into large pieces, including the stem. In a large pot, combine all of the ingredients except the salt, almond milk and garnish. Add enough water to cover the vegetables, season with salt and bring to a boil. Simmer over low heat until the cauliflower is very tender, about 30 minutes. Let cool slightly.
  2. Working in batches, puree the soup in a blender until smooth. Transfer to a clean pot and stir in the almond milk. Rewarm over moderate heat, adding more water or almond milk for a thinner consistency, if desired. Season the soup with salt, garnish with chopped cashews and serve.

Make Ahead: The soup can be refrigerated for up to 3 days.

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Recipe Credit: Michael Stebner
Image Credit: Nate Cover