A great vegan alternative to a cauliflower cheese with the added bonus of leeks. The paprika-roasted cauliflower gives the soup an added depth-of-flavour, while the creaminess of the leeks give it a silky-smooth texture. Perfect for those cold, wintery nights.
Welcome to my first post on my new site! Still trying to get to grips with using WordPress self hosted; bit of a step-up from Blogger! I’m going to launch straight away into the recipe and try not to ramble too much. If you’d like to know my blogging schedule, then visit my ‘about me’ page where I’ve written a rough guide to what I’ll be posting when.
I’ve decided to start of with something completely out of my depth, something vegan. It turned out to not be as scary as I thought. I had feelings that this recipe wasn’t going to work but thank God it did, and it sure was delicious! Who knew vegan cheese was so good (vegans, obviously.. but that’s besides the point!) So what did I make, a friggin’ vegan cauliflower cheese soup with the added bonus of leek! I was pretty proud of myself to say the least. I now have 3 boxes of it in the freezer, ready for the colder days (pretty much now to be honest).
In this recipe, I used Violife Original Flavour block and their Prosociano wedge (a great alternative to parmesan). They both tasted pretty much like cheese. I was really surprised! My Husband stated that the Prosociano wedge tasted very similar to pecorino cheese.
This recipe is so simple to make, it only took me 30 minutes; just make sure you have the oven pre-heated beforehand to save time.
Things to consider before starting:
- Pre-heat oven
- Make sure you have a blender to hand (I used my Nutri Bullet)
- You’ll need a roasting pan
Vegan Leek & Cauliflower Cheese Soup
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