Vegan Cauliflower Cheese Soup (Gluten-Free)

Name: Vegan Cauliflower Cheese Soup (Gluten-Free)
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1 tablespoon (15 g) plant-based butter; 1 large onion, diced; 1 leek, trimmed, cut lengthways, and sliced; 4 cloves garlic, chopped; 1 large cauliflower head, including leaves and core, cut into bite-sized pieces ((approx. 2 lbs / 900 grams total)); 2 medium potatoes, scrubbed and chopped into 1 inch cubes; 5 cups (1.2 litres) vegan stock; 2 tablespoons vegan Dijon mustard ((see notes)); 1 tablespoon cider vinegar ((or vegan white wine vinegar)); ½ cup (75 g) unsalted cashew nuts; 6 tablespoons nutritional yeast; 2 bay leaves; ¾ cup (200 ml) unsweetened plant-based milk; 2 large handfuls (100 g) fresh spinach or wild garlic ((see recipe notes)); Salt; pepper; Plant-based crème fraiche and fresh parsley, to serve ((optional))

thepeskyvegan.com

This vegan cauliflower cheese soup is creamy, indulgent, and gluten-free. Easy to make and cheesy in taste, you won't notice there's no dairy.

View full recipe on thepeskyvegan.com

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Ingredients

1 tablespoon olive oil
1 tablespoon (15 g) plant-based butter
1 large onion, diced
1 leek, trimmed, cut lengthways, and sliced
4 cloves garlic, chopped
1 large cauliflower head, including leaves and core, cut into bite-sized pieces ((approx. 2 lbs / 900 grams total))
2 medium potatoes, scrubbed and chopped into 1 inch cubes
5 cups (1.2 litres) vegan stock
2 tablespoons vegan Dijon mustard ((see notes))
1 tablespoon cider vinegar ((or vegan white wine vinegar))
½ cup (75 g) unsalted cashew nuts
6 tablespoons nutritional yeast
2 bay leaves
¾ cup (200 ml) unsweetened plant-based milk
2 large handfuls (100 g) fresh spinach or wild garlic ((see recipe notes))
Salt
pepper
Plant-based crème fraiche and fresh parsley, to serve ((optional))