This dairy free creamy winter warmer is quick and easy to make and comforting on those cold days. Cauliflower is a nutritional superstar due to its high levels of phytochemicals, antioxidants and anti-inflammatory compounds.  They all contribute to keeping free radicals within the body under control, which may assist in warding off many health problems including heart disease, some cancers and neurodegenerative disorders.  The addition of cashews and healthy fats to satiate you and assist with the absorption of the fat-soluble nutrients in the cauliflower.

SERVES: 4 – 6

NOTES: Leftovers can be cooled and stored in an airtight container in the fridge for 4-5 days or frozen.

ALLERGENS: Nuts (Cashews)


50g raw cashews

Pinch of salt

1 tbsp olive oil

1 onion diced (150g)

1 celery stick diced (60g)

2 large cloves garlic minced

1ltr vegetable stock (4 tsp bouillon)

650g cauliflower, chopped into florets

20g nutritional yeast

Juice ½ lemon

Pinch of black pepper

1/2 tsp salt

50g cashews for garnish


Chilli & Coriander oil

2 large green chillies, deseeded

30g coriander

4 tbsp olive oil

30ml water

juice of ½ lime

sea salt to taste



  1. Place cashews in a large bowl and cover with water and pinch of salt, stir and leave to soak at room temperature for about 4 hours (or overnight). Drain and rinse.
  2. Blend all the ingredients for the Chilli and Coriander oil in a small blender and set aside.
  3. Toast the cashews for garnish in a dry frying pan and then chop and set aside.
  4. Heat the olive oil in a large stockpot on a medium heat. Add the onion and celery then gently sauté until softened, about 7 minutes.  Add the garlic a pinch of salt and pepper, stir and cook for 2 minutes.
  5. Next add the vegetable stock and cauliflower florets. Cover and bring to a boil then simmer for 5-7 minutes until just al dente.
  6. Blend the cauliflower and broth along with the soaked and drained cashews using a stick blender or blend that is suitable for hot liquid until smooth.
  7. Add the nutritional yeast, lemon juice and ½ tsp salt. Blend again and add more veg stock if too think. Season to taste with more salt, pepper, nutritional yeast or lemon juice as needed.
  8. Pour the hot soup into bowls and garnish with chilli and coriander oil and toasted cashews.