Description
A rich and creamy vegan broccoli cheddar soup made without any dairy, featuring wholesome vegetables and a flavorful cashew cheese sauce for a comforting, nutritious meal.
Ingredients
Vegetables
- 1/2 large yellow onion, diced
- 1 large shallot, diced
- 3 garlic cloves, minced
- 1/2 cup carrots, shredded or diced
- 3/4 cup carrots, matchstick or shredded
- 1 cup russet potato, peeled and cubed
- 1 cup cauliflower, chopped
- 2 1/2 cups broccoli florets
- 1 cup broccoli florets
Liquids & Broth
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 1/4 cup warm water
Cashew Cheese Sauce Ingredients
- 1/2 cup raw cashews
- 3 tbsp nutritional yeast
- 1 lemon, juiced
Seasonings
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dijon mustard
Toppings (Optional)
- Parsley
- Croutons
- Coconut cream
- Black pepper
Instructions
- Soak the cashews: Place the raw cashews in hot water and allow them to soak for 30 minutes to soften in preparation for the cashew cheese sauce.
- Sauté aromatics: In a soup pot or Dutch oven, heat olive oil over medium-low heat. Add diced onions and shallots, cooking until translucent. Then add the minced garlic and sauté until fragrant.
- Cook vegetables: Add the cauliflower, cubed potatoes, 2 1/2 cups broccoli florets, and 1/2 cup shredded or diced carrots to the pot. Cook for a few minutes, then pour in the vegetable broth. Cover and let it simmer for 15 minutes until the vegetables are soft.
- Prepare cashew cheese sauce: Drain the soaked cashews and blend them in a blender along with lemon juice, nutritional yeast, and warm water until you achieve a smooth, thick sauce.
- Blend the soup: Use an immersion blender or transfer the soup to a regular blender to puree until smooth. Return soup to the pot.
- Add remaining ingredients: Stir in almond milk, cashew cheese sauce, 1 cup of broccoli florets, and 3/4 cup of matchstick or shredded carrots. Cook for an additional 10 minutes until the added vegetables soften.
- Serve and garnish: Ladle the soup into bowls and top with parsley, croutons, extra carrots, a drizzle of coconut cream, and a sprinkle of black pepper as desired.
Notes
- Soaking cashews longer or overnight will yield an even creamier sauce.
- Use an immersion blender for easier blending directly in the pot, or a high-speed blender for smoother texture.
- Adjust seasoning with salt and pepper to taste at the end of cooking.
- Substitute almond milk with any other plant-based milk if preferred.
- For a nut-free version, try using a creamy cauliflower base instead of cashew sauce.
- Prep Time: 10 minutes (plus 30 minutes cashew soaking)
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American-inspired
