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
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
- 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.
- 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.
- 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.
- Add Vegetables and Seasonings: Stir in the chopped broccoli, julienned carrot, and nutmeg. Mix thoroughly to combine all elements.
- 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.
- Season to Taste: Remove the pot from heat and season the soup with salt and black pepper according to your preference.
- 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
