I know, I know. I did a vegan version of this soup nearly 2 years ago today. But this soup is just SO DAMN good and I needed to really make this a creamy chowda. And lately many of my soups have involved a LOT of coconut milk and I think I need to play around with some different creamy additions. This recipe combines cauliflower with a bit of heavy cream to balance out the heaviness of the cream and give it a little veggie boost.
But in all honesty if you’re not diggin’ the heavy cream, you can combine coconut cream and cauliflower or make it SUPER vegan and soak some raw cashews in warm water for about 4 hours, blend on high and add the cauliflower for a really nourishing creamy aspect.
If you want the full vegan version of this recipe, check out this recipe here.