Vegan Broccoli “Cheddar” Soup
lunch / soups / vegan / whole 30 / paleo / dairy free / gluten free / grain free / vegetarian
Creamy Broccoli Cheddar Soup, but it’s vegan, dairy free, and doesn’t actually use any cheese! It’s the healthy comfort food soup you need to try.
Broccoli Cheddar Soup has always been one of my favorites. I’ve really been craving it and wanted to lighten it up so I can meal prep a bunch to have for lunches all week. I’ve been hating the way I feel so full and lethargic after eating dairy, so I decided to swap out all the cheese and cream for a cashew “cheese” sauce and almond milk.
It’s crazy how still this soup is so creamy and honestly, tastes SO cheesy! The cashew cheese sauce was easy to make and really thickened up and soup and gave it that sharp cheese flavor. This recipe is packed with veggies too. Instead of using all potatoes, I love to sub half of the amount I would normally use for cauliflower. This is another starchy vegetable that’s a little healthier than potatoes and can thicken up any soup without the carbs.
Here are the Ingredients for this Vegan Broccoli “Cheddar” Soup:
Vegetables - Sweet Onion, Shallot, Garlic, Broccoli, Carrots, Cauliflower, Potatoes
Seasonings - Salt, Pepper
Pantry - Vegetable Broth, Nutritional Yeast, Raw Cashews, Dijon Mustard, Olive Oil
Dairy - Almond Milk
Toppings - Black Pepper, Parsley, Matchstick or Shredded Carrots, Croutons, Coconut Cream
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Vegan Broccoli "Cheddar Soup"
Ingredients
- 2 tbsp olive oil
- 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 + 1 cup broccoli florets
- 1 tsp salt
- 1 tsp pepper
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 1/2 cup raw cashews
- 3 tbsp nutritional yeast
- 1 lemon, juiced
- 1 tsp dijon mustard
- 1/4 cup warm water
- toppings: parsley, croutons, coconut cream, black pepper
Instructions
- Soak the cashews in hot water for 30 minutes. So this step first so they'll be ready when its the cashew cheese sauce step.
- In a soup pot or Dutch oven, add the olive oil, onions and shallots. Cook until translucent on medium low. Add garlic and cook until fragrant.
- Add in the cauliflower, potatoes, 2 1/2 cups broccoli and 1/2 cup shredded or diced carrots. Cook for a few minutes and then add in the broth. Cover and let cook for 15 minutes until vegetables are soft.
- Make the cashew cheese sauce. In a blender, add the soaked cashews, lemon juice, nutritional yeast, and warm water. It should be a smooth, thick sauce.
- Using an immersion blender or regular blender blend the soup together until smooth. Stir in the almond milk, cashew cheese sauce, 1 cup broccoli and 3/4 cup grated or matchstick carrots. Cook for another 10 minutes until the broccoli and carrots soften.
- Serve with parsley, croutons, more matchstick or shredded carrots, black pepper, and a drizzle of coconut cream!
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