Dairy Free, Creamy, Cheesy, Cauliflower Soup

19th January 2021

A delicious, creamy, cheesy, cauliflower soup recipe. High in protein and vitamin C- Ready in under 20 minutes.

If you are looking for an easy, minimal ingredient lunch recipe then this is the perfect recipe for you! I made this in under 20 minutes!

This recipe is perfect for helping support your immune system with over 100% of your Vitamin C in a serving. What makes it so high? CAULIFLOWER!! Just one serving (100g) of Cauliflower has your recommend daily requirement of vitamin C- I know impressive right!

So how do we make a dairy free soup cheesy? Nutritional yeast! I use Engevita nutritional yeast flakes in a lot of my vegan dishes to give them a cheesy taste. I simply add a 1-2 tbsp. It adds an amazing flavour and I couldn’t recommend enough! It’s also relatively high in protein giving this soup a little boost to 12g a serving.

“Kind of like the yeast used to make beer and bread, nutritional yeast is part of the Saccharomyces cerevisiae yeast family. It’s a naturally fantastic source of complete vegan protein, is rich in B vitamins and has a trace amount of minerals. These Engevita Nutritional Yeast Flakes have also been fortified with vitamin B12, making them a good way to get this important vitamin”. (Quoted from Holland and Barrett website)

This soup really reminds me of a mac and cheese sauce, thick, creamy and cheesy… you really can’t beat it! I serve mine with crusty bread and butter… the pfrerfect winter warmer!

Dairy Free, Creamy, Cheesy, Cauliflower Soup

Recipe by Sarah's Healthy Kitchen


Prep time


Cooking time





A delicious, creamy, cheesy, cauliflower soup recipe. High in protein and vitamin C- Ready in under 20 minutes.


  • 100g Maris Piper potatoes, peeled and cubed

  • 300g floret Cauliflower

  • 1 tbsp olive oil

  • 2 garlic cloves, minced

  • 30g plain flour

  • 200ml vegetable stock cube made with 200ml boiling water

  • 200ml oat milk

  • 10g nutritional yeast flakes


  • Chop the Cauliflower into small florets, add this to a pan with a the cubed potato. Pour over enough boiling water to cover and bring to the boil for 8-10 minutes, until softened and cooked through. Drain and set aside.
  • Meanwhile, mix together the stock and milk in a large jug.
  • Heat a tbsp olive oil in a large saucepan, add the garlic and fry for 2 minutes. Add the flour and whisk for 30 seconds to form a paste. Slowly add the stock and milk mixture in small additions, whisking well after each addition. Once all the liquid has been added whisk until there are no more lumps and bring to a simmer for 5 minutes.
  • Remove from the heat, add the nutritional yeast and cooked cauliflower and potato. Use a stick blender to blitz into a thick soup.
  • Serve immediately with crusty bread and butter.


  • Per serving Kcal 293 Fat 11 Carbs 34 Protein 12.1
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  1. Oh wow….the df cauliflower soup was just what I needed for lunch today. It tasted like the cheesiest cauliflower cheese soup, comforting and delicious. I offered some to my husband, who turned his nose up when he heard what it was, but then promptly devoured it, proclaiming it delicious. Next time I will try it on the kids ????????????! Thank you.

    1. Hi Katie, thank you for taking the time to leave a comment. I’m so pleased you and you’re family loved this recipe. It’s a firm favourite in my household. X

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