Vegan Buffalo Cauliflower Chowder with Herbed Crostini

This hearty, veggie-packed chowder packs a kicky wallop, buffalo hot sauce style. Creamy, full of flavor, and, yep, vegan – though the carnivores will no doubt be clamoring for seconds, too! Don’t forget the crisp broiled crostini for some delicious dipping.

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Total Time: 55 minutes

Vegan Buffalo Cauliflower Chowder with Herbed Crostini - This hearty, veggie-packed chowder recipe packs a kicky wallop, buffalo hot sauce style. Creamy, full of flavor, and, yep, vegan - though the carnivores will no doubt be clamoring for seconds, too! Don't forget the crisp broiled crostini for some delicious dipping.

Sponsored PostWhat do you get when you combine Meatless Monday with Monday Night Football? Deliciousness, that’s what! The makers of Silk challenged me to “sideline meat” and create a vegetarian, football-night-friendly food that uses one of their milk products. It’s called the #MeatlessMondayNight challenge, and you know I was up for it!

After a little brainstorming and a lot of taste-testing (it’s a tough job, but somebody has to do it), Vegan Buffalo Cauliflower Chowder was born.

Vegan Buffalo Cauliflower Chowder with Herbed Crostini - This hearty, veggie-packed chowder recipe packs a kicky wallop, buffalo hot sauce style. Creamy, full of flavor, and, yep, vegan - though the carnivores will no doubt be clamoring for seconds, too! Don't forget the crisp broiled crostini for some delicious dipping.

Without dairy, it can be tough to replicate that creamy, dreamy element that chowders and creamy soups sport. But with this chowder, I’ve found the one-two play of blitzed cauliflower along with creamy almond milk gets us to the goal line. (Catch the football references?! Can’t help myself.)

Cauliflower, when cooked and pureed, becomes remarkably smooth and luxurious – perfect for that decadent, thick chowder consistency. Almond milk adds to that creaminess for a bowl of comforting goodness that they’ll never know is dairy-free.

Vegan Buffalo Cauliflower Chowder with Herbed Crostini - This hearty, veggie-packed chowder recipe packs a kicky wallop, buffalo hot sauce style. Creamy, full of flavor, and, yep, vegan - though the carnivores will no doubt be clamoring for seconds, too! Don't forget the crisp broiled crostini for some delicious dipping.

For this spicy, bold bowl of Buffalo Cauliflower Chowder, I took a cue from something nearly every coffee table offers up on game day: buffalo wings. If “buffalo” doesn’t scream football food, I don’t know what does! And this chowder definitely sports the heat-building vibe everyone knows and loves, but the delivery is meatless and served up in a bowl. Lighter AND far less napkins used. Touchdown! (Okay, I’ll stop now.)

This chowder’s best with crispy, herb-coated crostini, dipped generously into that creamy soupy goodness and gnawed with gusto. This is football food, after all! I love how the parsley and dill add a bit of a cooling feel to the whole shebang. Plus: crispy golden bread. Done and done.

Vegan Buffalo Cauliflower Chowder with Herbed Crostini - This hearty, veggie-packed chowder recipe packs a kicky wallop, buffalo hot sauce style. Creamy, full of flavor, and, yep, vegan - though the carnivores will no doubt be clamoring for seconds, too! Don't forget the crisp broiled crostini for some delicious dipping.

Both the soup and crostini can be made ahead of time too. Just whip up the soup up to a two days before hand and then store in an airtight container in the refrigerator. Reheat in a pan over low heat over the stove, and you’re good to go. The toasted crostini freeze gloriously – just pull them out about an hour before mealtime to thaw.

Then just kick back and enjoy the game – the meatless, dairy-free, and totally delicious way!

Vegan Buffalo Cauliflower Chowder with Herbed Crostini - This hearty, veggie-packed chowder recipe packs a kicky wallop, buffalo hot sauce style. Creamy, full of flavor, and, yep, vegan - though the carnivores will no doubt be clamoring for seconds, too! Don't forget the crisp broiled crostini for some delicious dipping.

Tackle the Meatless Monday Night challenge

Visit silk.com/sidelinemeat for more #MeatlessMondayNight recipes – and to enter Silk’s giveaway!

Vegan Buffalo Cauliflower Chowder with Herbed Crostini

Yield: Serves about 6

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

This hearty, veggie-packed chowder packs a kicky wallop, buffalo hot sauce style. Creamy, full of flavor, and, yep, vegan - though the carnivores will no doubt be clamoring for seconds, too! Don't forget the crisp broiled crostini for some delicious dipping.

Ingredients:

Vegan Buffalo Cauliflower Chowder:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 2 cups)
  • 2 medium carrots, diced
  • 2 medium stalks celery, diced
  • 2 medium cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt + more to taste
  • 1/4 teaspoon freshly ground black pepper + more to taste
  • 4 cups low-sodium vegetable broth
  • 4 cups cauliflower florets, cut into 1/2-inch pieces
  • 3 medium Yukon Gold potatoes (about 1 pound), cut into 1/2 inch cubes
  • 3 tablespoons red hot sauce (more or less, to taste)
  • 1 cup Silk unsweetened almondmilk
  • 1/4 cup chopped Italian parsley
  • Optional toppings such as sliced scallions, roasted cauliflower, chives, blue cheese (if not vegan), or a few extra drops of red hot sauce

Herbed Crostini:

  • 1/2 baguette, sliced thin (about 1/4-inch)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh dill
  • 1/8 teaspoon kosher salt

Directions:

  1. Set a large soup pot over medium heat. When hot, add the olive oil. Add the onions, carrots, and celery. Saute, stirring occasionally, until tender, 6-7 minutes. Add garlic, smoked paprika, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cook for another minute, stirring frequently.
  2. Add the vegetable broth, cauliflower, and potatoes. Increase heat to medium high to bring to a boil. Once the mixture is boiling, reduce heat to medium low. Simmer, covered, until the potatoes and cauliflower are tender, 15-20 minutes.
  3. While the soup simmers, make the crostini. Set the slices of baguette on a baking sheet. In a small bowl, stir together the olive oil, herbs, and salt. Using a pastry brush, generously brush the tops of each slice of bread with the olive oil herb mixture. Broil on high until toasted and golden brown, 2-5 minutes (the time really depends on your broiler. Watch carefully - they can burn fast!)
  4. Back to the soup! Remove the soup from the heat and let cool just until safe to handle. Transfer 1/2 of the soup, about 4 cups, to a bowl and, using an immersion blender, puree the remaining soup. If you don't have an immersion blender, you can puree 1/2 of the soup in a blender or food processor. Return all of the soup to the pot, mixing the pureed soup and the chunky soup back together.
  5. Place the soup back on the burner (medium-low heat). Stir in the red hot sauce and the almond milk. If you're sensitive to heat/spiciness, you may want to start with 1-2 tablespoons of hot sauce, then add more to taste. Return to a simmer and stir in the parsley. Taste and add additional salt and pepper if desired.
  6. Ladle into bowls, serve with assorted toppings, and float a crostini on top of each bowl (or serve alongside).

Gluten-Free Option:

The soup itself is gluten-free; just omit the crostini or make with a gluten-free bread.

NEW RECIPE RATINGS:

October 3, 2015 - I've just added a star rating system to this recipe so if you have tried it, please be sure to rate it to let others know how you like it - 5 if you love it, 1 if you don't (but hopefully you love it!) Just click on the stars below the "Print Recipe" button above. Thank you!

This conversation is sponsored by Silk. The opinions and text are all mine.

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

18 Responses to “Vegan Buffalo Cauliflower Chowder with Herbed Crostini”

  1. This looks so tasty – we don’t really have the whole ‘buffalo’ thing in the UK, but recipes like this always convince me that I’d love it!

  2. Oh this sounds so delicious! I use almond milk too when I’m making creamy soups. 

  3. I’m so ready for fall soups (and some good football action)! Love how hearty it looks!

  4. I never have used Almond Milk in a soup before! Cool idea and considering that I always have the stuff on hand I have to try this. Definitely a hearty and delicious recipe.

  5. You had me at buffalo. I LOVE anything spicy so this soup looks perfect. And the herbed crostini look AMAZING

  6. This looks delicious and the weather will start cooling down here soon so I cannot wait to try it.  Thank you so much for this recipe.

  7. I made this today and it is just wonderful!  Thank you so much for this delicious recipe.  

  8. What kind of hot sauce did you use? This recipe looks absolutely divine and I’d love to make it soon! Thank you!

  9. Hi.  I made this tonight for dinner.  We all liked it this hearty soup.  I used 3 tablespoons of hot sauce.  I thought it was a little hot, my son thought it was just right, and my husband added a little more.  I will definitely make it again.  Thanks so much!

  10. This soup looks really wonderful. We can’t use almond mild due to nut allergies here, is there an alternative nondairy milk that you think might work well? Soy better than rice for example?

  11. Made this tonight! Delicious soup- not a drop left! My husband is vegan and I don’t eat meat (our kids do tho) so its tough sometimes cooking for everyone.. I’ve been looking for new soups to make, we wore out our faves last year. This one is def. a keeper, and we will make again!

  12. I’ve made this soup multiple times now, and I’m always so pleased with the result. I love having the leftovers in my fridge and being able to eat something this indulgent whenever and not feel too guilty. One of my favorite vegan soup recipes. Amazing.

  13. I have made this soup twice already and we love it! Since I am Gluten-Free and Vegan, we don’t get to make the crostinis (they look delicious BTW), but instead I soak extra-firm tofu in a lemon/oil marinade and pan-fry them to perfection! They are then placed on top to resemble a “seafood” chowder! I actually introduced tofu to a friend this way and they thought the whole thing was delicious! Thank you! 

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