Vegan Broccoli Cheese Soup – This soup has quickly become a blog favorite! It tastes just like “regular” Broccoli Cheese Soup … without the dairy! It’s like a dream come true!
Vegan Broccoli Cheese Soup
I am beyond excited to share this Dreamy Dairy-Free Broccoli-Cheese Soup with you guys!! As someone that is allergic to dairy, I SO crave a creamy and delicious bowl of broccoli cheese soup whenever the weather turns cool …. and FINALLY I have created the most amazing dairy-free broccoli cheese soup I have ever tasted! I mean, it tastes exactly the same as “regular” broccoli cheese soup!
How to Make the Best Vegan Broccoli Cheese Soup
The secret is in the amazing cashew “cheese” sauce made with cashews, unsweetened almond milk and nutritional yeast. I have been playing around with this mixture FOREVER and this is not the last recipe you will see it in!
But, if you want to make this you are going to need the following:
This will be on rotation this fall/winter for sure!!
What is Nutritional Yeast
It is a deactivated yeast that has a strong nutty, cheesy flavor and is really good source of B-complex vitamins! It is a very common cheese replacement for those who are dairy-free/vegan. It is also Whole30 compliant!
Love broccoli + cheese – make sure you check out my “Cheesy” Broccoli Twice Baked Potatoes!!
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Print
Dreamy Dairy-Free Broccoli Cheese Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
Description
Dairy-Free Broccoli Cheese Soup – A incredibly creamy broccoli “cheese” soup – you won’t believe it is dairy-free and vegan!
Ingredients
- 1 Tablespoon minced shallots
- 1–2 Tablespoons olive oil
- 1/4 cup very finely chopped celery
- 4 1/2 cup chopped broccoli into bite-sized pieces
- 2 cups vegetable broth (if Whole30 check your ingredients)
- 1 1/2 cup raw cashews (soak overnight in water)
- 1 1/4 cup Califia unsweetened almond milk
- 1/2 cup + 2 Tablespoons nutritional yeast
- 1 Teaspoon salt (more to taste)
Instructions
- In large sauce pan, add olive oil and shallots and bring to medium high heat; stir shallots and let reduce for approximately 1-2 minutes.
- Add celery and continue cooking for 2-3 minutes (add another Tablespoon of olive oil if you need to).
- Once celery has cooked down, add broccoli and vegetable broth.
- Bring to a simmer.
- In high-powered blender, add cashews (drain first), almond milk, nutritional yeast and salt.
- Blend on high until smooth and creamy (use spatula to scrape down sides several times) approximately 4 minutes.
- Once your the vegetable broth has been simmering for about 5 minutes, add your cashew sauce and start stirring to combine.
- Bring to a simmer and continue stirring – soup will thicken after a couple of minutes.
- Taste and add additional salt, as desired. (I added another 1/2 Teaspoon).
Notes
Don’t forget to soak your cashews overnight (I just leave mine out on the counter), but if you forget you can always let them soak in boiling water for at least an hour and you should be fine!
Keywords: vegan broccoli cheese soup, dairy free broccoli cheese soup
Shelby Ellenburg says
Absolutely delicious! We will definitely make it again!
★★★★★
Erin says
So happy to hear that, Shelby!
Amy says
I made this not realizing it’s not Keto friendly. I’m new to keto, but why would it be so high in carbs? It was very good btw
Erin says
I actually don’t know much about Keto, sorry!
Robin says
This is one of the best things EVER. My carnivore husband thought it was real cheese.. I’m going to let him continue to think that. No pic to load because we were fighting over it lol!
★★★★★
Erin says
Yay! That is awesome to hear, Robin! 🙂
Jaclyn Kirsch says
This soup is my Whole30 lunch staple! I usually hate when people try to tell me you can’t tell things are vegan/dairy free but with this one it is true!
Erin says
Thank you so much, Jaclyn! That is high praise :). Thank you so much for taking the time to leave a review + feedback – it is so helpful!!
Kmac says
This was one of the best soups I’ve ever made and it was so quick and easy! I will definitely be keeping this recipe. Thank you SO much for sharing!
Erin says
Thanks, Kmac! So happy to hear that!
Vicky says
Loved this TOO MUCH! How long do you think leftovers will last in the fridge??
★★★★★
Erin says
So glad you enjoyed it, Vicky! I think it would last a couple days in the fridge (about 3-4).
Nicole says
So good!
I was pleasantly surprised, as this was my first attempt at a “cheesy” vegan recipe.
★★★★★
Erin says
So happy to hear that, Nicole! 🙂
Madalyn says
This was so, so great! The only things I did differently was I used (unsweetened) cashew milk instead, and I added a dash of turmeric. My partner and I are vegan, so finding this recipe was a real treat — thank you so much for sharing!
★★★★★
Amanda says
This recipe has become a staple for me! Usually make it 3-4 times a month. So creamy and delicious you don’t even miss the real cheese!
Erin says
So happy to hear that, Amanda! 🙂 Thank you so much for your feedback!
Elizabeth Morgan says
Hey Erin,
My husband and I have always loved broccoli cheese soup, but have never found a recipe we’ve liked. We about gave up until I found yours. We’ve made it many times since and completely love it!
★★★★★
Erin says
Hi Elizabeth! So happy to hear you enjoyed it – and thank you so much for taking the time to leave feedback! I really appreciate it!
Gabriella says
This looks amazing, but I do not like cashews. Do you think using almonds instead would work or another nut?
Erin says
Hi Gabriella – sorry I have only ever made this with cashews (which you can’t taste). Cashews have the ability to get nice and creamy, which is harder to do with a lot of other nuts. Sorry!
Juli says
Hi Gabrielle!
I made it with chickpeas and it worked out delicious! Try that!
Caitlin Kerrigan says
I had some frozen broccoli stalks that I needed to use up and immediately thought of this recipe. I’ve never tried using cashews or nutritional yeast to make a savory cheese like sauce and was so pleased with how it turned out. This soup was super tasty, easy, and with minimal ingredients. Thank you Erin! ☺️
Erin says
Yay!!! That is so awesome to hear, Caitlin!! One of my favorite recipes of all-time :). thanks for taking the time to leave your feedback -I really appreciate it!
Paisley says
My husband decided to join me in eating more whole plant based foods, so I made this for his first meal and he absolutely loves it!
★★★★★
Erin says
Yay! So glad to hear that, Paisley! Thank you for taking the time to leave your feedback -I really appreciate it!
Kristen Lascola says
This is my new favorite vegan soup! I’m telling all of my vegan friends about it! I added a little smoked paprika and a aprikling of seasoning salt. So good! Thank you so much for this over the top deleicious recipe! I want to eat if for every single meal!
★★★★★
Erin says
Hi Kristen! I am so glad you enjoyed it – this is honestly one of my favorite recipes of all-time 🙂 Thank you so much for taking the time to leave your feedback! I really appreciate it!
Dani says
This is so amazing! Thank you!
★★★★★
Erin says
Hi Dani! I am so glad you enjoyed it – definitely one of my favorite recipes! Thank you for taking the time to provide feedback – I really appreciate it!
Cassie says
So delicious!!! Definitely 2 thumbs up!
★★★★★
Erin says
So glad you enjoyed it, Cassie! Thank you for taking the time to leave your feedback, I greatly appreciate it!
Marietta says
Loved this recipe!! I used Oat milk instead of almond and only used 1/2 cup nutritional yeast. Then, after reading the comments, I took some of the combined soup and broccoli, put it back in the blender, blended for a minute or less, and added it back to the soup with a little garlic powder. It turned out great!!! I’ll be making this again!
★★★★★
Erin says
Yay!! Love hearing that! So glad you enjoyed it! And thank you for taking the time to leave your feedback, I really appreciate it!
Hope says
This turned out so well! I can’t believe how thick and creamy it got. I did end up watering it down a touch just for preference. Thanks for this great “go to” recipe!
★★★★★
Erin says
Hi Hope! So glad you liked it! And yes, adding a little extra vegetable broth to control the consistency is such a good idea! Thank you for taking the time to leave your feedback, I really appreciate it!
Vanessa Osborne says
When you say soak the cashews in boiling water if you forgot to soak them overnight, do you mean while boiling in water for an hour or do you mean to boil the water and then drop the cashews in and remove from heat and let sit for an hour?
Erin says
Hey Vanessa! I mean the second option you mention – boil some water and then pour over your cashews and let them soak for an hour. Then drain and use per the recipe! Thanks for your question!!
LR says
What can be substituted if a person cannot have nuts?