Creamy Vegan Cauliflower Soup

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.


For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For soup

  • 4 cups cauliflower florets
  • 3 cloves garlic
  • 2 large carrots, chopped
  • 1 small yellow onion, chopped
  • 2 1⁄2 cups vegetable stock
  • 1 1⁄2 cup almond milk or other plant-based milk made with the NutraMilk
  • 1 tbsp. extra virgin olive oil
  • 2 tsp fresh thyme
  • 2 tsp fresh rosemary
  • salt and pepper, to taste


For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • Add olive oil to a large pot over medium heat. Add onion and cook until soft.
  • Add carrots, cauliflower and cook a few more minutes.
  • Add stock, almond milk, thyme, rosemary and bring up to a simmer. Cook until cauliflower is very tender, 20 to 25 minutes.
  • Pour soup in the NutraMIlk and process until pureed and smooth or use an immersion blender. Enjoy!