I always keep a head of cauliflower in my kitchen because it is such a versatile vegetable. You can roast it or steam it, but blending it into a soup is one of my favorite things to do.

This dairy free cauliflower cheese soup has become a go-to meal in my house. It mimics that cheesy flavor and texture that we all love, but keeps things entirely plant based.

Finding a way to make a creamy soup without dairy can be tricky, but this method really works. The ingredients come together to make something smooth and satisfying.

I find that this recipe is great for meal prep, too. It stays good in the fridge and makes for an easy lunch during the work week.

If you need a new soup idea that is simple and filling, I suggest giving this one a try.

Why This Recipe Is a Keeper

Ultra Creamy Texture – Blended cauliflower and potatoes create a naturally thick, velvety texture without adding any heavy dairy cream.

Authentic Cheesy Flavor – Nutritional yeast and tangy Dijon mustard give this soup a deep, savory cheddar flavor you will love.

Easy One-Pot Meal – Everything cooks in a single pot, so dinner is ready fast and cleanup takes no time.

Perfect Hearty Bite – Stirring reserved tender florets back into the pureed base adds an enjoyable chunky texture to every spoonful.

Here’s What You’ll Need

2 tbsp Olive Oil
1 medium Yellow Onion, Diced
3 cloves Garlic, Minced
1 large Head Cauliflower (About 2 lb), Cut Into Florets
1 medium Yukon Gold Potato, Peeled & Diced
4 cups Vegetable Broth
1/3 cup Nutritional Yeast
1 tsp Dijon Mustard
1/2 tsp Smoked Paprika
1/4 tsp Ground Turmeric
1 cup Dairy Free Shredded Cheddar
1/2 cup Unsweetened Oat Milk
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Fresh Chives, Chopped

How to Make It

Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft, then stir in the garlic for 1 minute.

Step 2

Add the cauliflower, potato and broth. Bring to a boil, then simmer for 15 to 18 minutes until the cauliflower is very tender.

Step 3

Scoop out about 1 cup of small cauliflower florets and set them aside to add texture later.

Step 4

Add the nutritional yeast, mustard, smoked paprika and turmeric to the pot. Blend with an immersion blender until completely smooth.

Step 5

Reduce the heat to low and stir in the shredded cheddar and oat milk until melted and silky. Season with the salt and pepper.

Step 6

Stir the reserved florets back in and serve topped with chives.

Recipe Tips

Cut the Potato into Small Cubes

I recommend cutting your Yukon Gold potato into small half-inch cubes before adding it to the pot.

Potatoes take longer to soften than cauliflower florets of the same size.

Keeping the potato pieces small ensures everything becomes tender at the exact same time without overcooking the cauliflower.

Check Your Oat Milk Label

From my experience, you need to check that your oat milk carton says both unsweetened and plain.

Many cartons labeled original still contain added sugar or subtle vanilla flavor.

Even a tiny hint of vanilla will change the flavor of this savory cheddar soup in a way you cannot undo.

Test the Stems Before Blending

Before you start blending, poke a fork into the thickest cauliflower stem in the pot.

You want the fork to slide in with zero resistance.

If the stems are even slightly firm in the middle, your soup will turn out grainy instead of silky-smooth.

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