Vegan Cauliflower Cheese Soup

Creamy, tacky, and heat—there are maybe no three phrases that make our mouths water extra. And this easy recipe from Katy Beskow’s 5 Ingredient Vegan cookbook hits all of the notes.

What you want:

1 medium cauliflower, damaged into florets, outer leaves eliminated
1 tablespoon sunflower oil
3 tablespoons vegan cream cheese
2¼ cup sizzling vegetable inventory
1¼ cup unsweetened soy milk
¼ cup chives, finely chopped, plus extra for garnish
⅛ teaspoon salt
⅛ teaspoon black pepper, plus extra for garnish
2 tablespoons olive oil

What you do:

  1. Preheat oven to 350 levels. On a baking sheet, prepare cauliflower florets and drizzle with sunflower oil. Roast for 23 minutes, or till golden and softened.
  2. Right into a blender, add roasted cauliflower, cream cheese, vegetable inventory, and soy milk, and mix on excessive till easy. 
  3. Stir in chives, salt, and pepper. Spoon into serving bowls, sprinkle with additional chives and pepper, and drizzle with olive oil. 
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