Description
A creamy and comforting vegan broccoli cheddar soup that’s perfect for chilly days.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup raw cashews (soaked)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tbsp nutritional yeast
- 1 tsp mustard powder
- 1/2 tsp turmeric
- Salt and pepper to taste
Instructions
- Soak cashews in hot water for 15 minutes.
- Sauté onion and garlic in a pot until soft.
- Add broccoli, broth, and simmer for 10 minutes.
- Blend soaked cashews with almond milk until smooth.
- Pour cashew cream into the pot and stir.
- Add nutritional yeast, mustard, turmeric, salt, and pepper.
- Simmer for 5 more minutes.
- Serve warm.
Notes
- For a thicker soup, blend half the broccoli.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan broccoli cheddar soup, creamy vegan soup, dairy-free soup