Cheesy Cauliflower Soup

by Oscar


  • 1 tbsp coconut oil
  • 1 small white onion, finely chopped
  • 1 cauliflower, cut into florets
  • 8 cups vegetable broth
  • 2 1/2 tsp paprika
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp freshly ground black pepper, divided
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 1/4 tsp dried oregano
  • 1 1/4 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 4 tbsp non-dairy butter or margarine
  • 1/2 cup all-purpose flour
  • 2 cups non-dairy milk
  • 1 cup non-dairy creamer
  • 3 cups grated Vegan Gourmet Monterey Jack Cheese Alternative
  • 1/4 cup Vegan Gourmet Sour Cream
  • 2 tbsp freshly chopped parsley, plus more for garnish
  • salt and freshly ground pepper to taste


  1. Heat a large pot over medium-high heat and add coconut oil. Add in onions and cook about 5 3 minutes.
  2. Stir together paprika, salt, garlic powder, onion powder, black pepper, cayenne, oregano, thyme, and pepper flakes until fully blended.
  3. Add in cauliflower, sprinkle with 1 tsp seasoning mix. Cook over medium-high heat stirring occasionally, until cauliflower begins to turn golden, about 10 minutes. Stir in vegetable broth, bring to a boil, then reduce to a simmer and cook for about 15 minutes.
  4. Using an immersion blender, puree mixture.
  5. Melt butter in a separate saucepan over medium heat. Slowly add flour and whisk until paste is formed. Add non-dairy milk and cook, stirring occasionally, until mixture has thickened. Add non-dairy creamer and remove from heat.
  6. Add cream to soup pot, return heat to medium-high and boil for about 5 minutes.
  7. Reduce heat to low, add in cheese and sour cream and stir until cheese is completely melted. Stir in chopped parsley
  8. Taste and add more seasoning, if needed. Serve hot with additional sprinkling of parsley.

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