Vegan Broccoli Cheddar Soup Recipe

Introduction

This Vegan Broccoli Cheddar Soup offers a creamy, comforting bowl full of plant-based goodness. Using cashews and nutritional yeast, it captures the cheesy flavor without any dairy. It’s perfect for a cozy lunch or dinner any time of year.

Ingredients

• 1 cup raw cashews, soaked overnight*
• 2 cups filtered water
• 1/2 cup nutritional yeast
• 1 tablespoon fresh lemon juice
• 3 cups + 4 tablespoons vegan chicken broth or vegetable broth
• 1/2 medium onion, finely diced
• 1 rib celery, finely diced
• 2 cloves garlic, finely minced
• 2 3/4 cups finely chopped broccoli
• 1 cup carrot, julienned
• 1/4 teaspoon nutmeg
• 1 teaspoon salt, plus more to taste
• Black pepper, to taste
• Fresh parsley, for garnish
• Croutons, for serving (optional)

Instructions

1. Step 1: Drain the soaked cashews and add them to a high-speed blender along with 2 cups of filtered water, nutritional yeast, and lemon juice. Blend on high until completely smooth, then set aside.
2. Step 2: Heat 2 tablespoons of the broth in a large pot over medium heat. Add the diced onion and celery, and sauté until softened, about 3 minutes. Add the minced garlic and cook for another 2 minutes, adding 2 more tablespoons of broth as needed to prevent sticking.
3. Step 3: Pour the remaining broth into the pot along with the blended cashew mixture. Stir well to combine. Add the chopped broccoli, julienned carrot, and nutmeg, mixing again until uniform. Bring the soup to a boil, then reduce the heat to a simmer.
4. Step 4: Let the soup simmer for 15 to 20 minutes, stirring frequently, until it thickens and the vegetables are tender.
5. Step 5: Remove the pot from heat. Season with salt and black pepper to taste. Serve warm, garnished with fresh parsley and croutons if desired.

Tips & Variations

• For a nuttier flavor, toast the cashews lightly before soaking.
• If you prefer a smoother texture, blend the soup further after cooking.
• Add a pinch of smoked paprika or cayenne pepper for a spicy kick.
• Use homemade vegetable broth for a more personalized and fresh taste.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without soaking the cashews overnight?

Soaking cashews softens them for a creamy texture, but if you’re short on time, you can soak them in hot water for 1-2 hours. Using unsoaked cashews may result in a grittier texture.

Is nutritional yeast necessary for this recipe?

Nutritional yeast gives the soup its cheesy flavor, but if you don’t have it, you can use a small amount of vegan cheese or omit it entirely. The soup will be less cheesy but still flavorful.

Vegan Broccoli Cheddar Soup Recipe

---

★★★★★

4.7 from 127 reviews

• Author: Matteo
• Total Time: 38 minutes
• Yield: 5 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

This creamy vegan broccoli cheddar soup uses soaked cashews and nutritional yeast to create a rich, cheesy flavor without any dairy. Packed with fresh broccoli, carrots, and subtle spices, it’s a comforting, plant-based soup perfect for any season and suitable for vegan diets.

---

Ingredients

Scale 1x2x3x

Cashew Cheese Base

• 1 cup raw cashews, soaked overnight
• 2 cups filtered water
• 1/2 cup nutritional yeast
• 1 tablespoon fresh lemon juice

Vegetables & Broth

• 3 cups + 4 tablespoons vegan chicken broth or vegetable broth of your choice
• 1/2 medium onion, finely diced
• 1 rib celery, finely diced
• 2 cloves garlic, finely minced
• 2 3/4 cups finely chopped broccoli
• 1 cup carrot, julienned

Seasonings & Garnishes

• 1/4 teaspoon nutmeg
• 1 teaspoon salt, plus more to taste
• Black pepper, to taste
• Fresh parsley, for garnish
• Croutons, for serving (vegan brand suggested)

---

Instructions

1. Prepare Cashew Cheese Base: Drain the soaked cashews and place them in a high-speed blender. Add 2 cups of filtered water, nutritional yeast, and fresh lemon juice. Blend on high until completely smooth and creamy. Set aside.
2. Sauté Aromatics: Heat a large pot over medium heat and add 2 tablespoons of vegan chicken or vegetable broth. Add the diced onion and celery; sauté until they soften, about 3 minutes. Then add minced garlic and cook for 2 more minutes, adding 2 more tablespoons of broth as needed to prevent sticking or burning.
3. Add Broth and Cashew Mixture: Pour the remaining vegetable broth and all of the blended cashew mixture into the pot. Stir well until combined into a uniform base.
4. Add Vegetables and Seasonings: Stir in the chopped broccoli, julienned carrot, and nutmeg. Mix thoroughly to combine all elements.
5. Cook Soup: Bring the soup to a boil, then lower the heat to simmer. Let it cook for 15-20 minutes, stirring often, until the soup thickens and the vegetables are tender.
6. Season to Taste: Remove the pot from heat and season the soup with salt and black pepper according to your preference.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley and vegan croutons. Serve warm and enjoy your comforting vegan broccoli cheddar soup.

Notes

• Soaking cashews overnight softens them for easier blending and a smoother texture.
• Use a high-speed blender for best results when making the cashew cheese base.
• You can substitute the vegan chicken broth with any vegetable broth if preferred.
• The soup thickens naturally as it simmers; be sure to stir often to prevent sticking.
• Adjust seasoning at the end to suit your taste preferences.
• This soup stores well in the fridge for up to 4 days and can be reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American

Keywords: vegan broccoli cheddar soup, plant-based soup, cashew cheese soup, dairy-free soup, creamy vegan soup, healthy soup recipe