This soup gets its 'cheesy' flavor from nutritional yeast while keeping the soup dairy-free. It's also cooked with some cashew cream to give this Vegan Broccoli 'Cheese' Soup a thick and creamy texture. And best news? It only uses 7 ingredients and takes less than 30 minutes start to finish!
Ingredients
Cashew Cream
- 1/2 cup raw cashews
- 1.75 cup water
Vegan Broccoli 'Cheese' Soup
- 2 Tbsp olive oil
- 1 cup diced onion (~1 medium onion)
- 1 clove garlic chopped
- 4 cups raw broccoli florets chopped medium fine
- 2 cups cashew cream
- 3/4 cup nutritional yeast
- 2 tsp salt
- 1 pinch cayenne 2-3 shakes
Instructions
Cashew Cream
- Start by making your cashew cream. In Vitamix blend together the raw cashews and water.
- Blend on high for 5 minutes and set aside.
Vegan Broccoli 'Cheese' Soup
- In a large pot, heat olive oil on stovetop over medium heat.
- Cook onions and garlic in olive oil until onions are clear, approximately 3-4 minutes.
- Add remaining ingredients (broccoli, water*, nutritional yeast**, salt, cayenne, and the cashew cream made earlier) to your pot and bring to a low boil.
- Simmer covered, on low, for 20 minutes. Stir as needed as soup tends to foam up.
Notes
*If you're looking for a thicker soup, you can add less water. Soup will also thicken when refrigerated.
**I normally get mine from Trader Joe's, but I feel like it's a pretty popular topping these days and most grocery stores tend to sell it.
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