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!
PrintDreamy 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!
Sarah says
Commenting and rating this recipe because I’m about to make it for the fourth time. 🙂 I love this soup so much, and I especially love that it’s way quicker and easier than the real broccoli cheese soup recipe I used to make before going vegan! I like to add diced onions and carrots to this recipe, as well as some fresh-grated nutmeg. Otherwise I make it exactly as written. It’s so good, and my husband loves it too.
Erin says
Thank you so much, Sarah!! I am so glad you love it as much as I do – and I am SO intrigued by the nutmeg! Never would have thought to add that! I will have to try that next time :). Thanks for taking the time to provide feedback, I really appreciate it!
Rebecca says
So easy and absolutely delicious! I love finding new dairy free recipes that don’t use processed “cheeses.” Thank you for your creativity and sharing!
Erin says
Thank you so much, Rebecca! I am so glad you enjoyed it! Thank you for the feedback 🙂
Rebecca says
Update: my dad is the pickiest eater of all times and certainly my does not like many of my “weird” meals. He tasted this and said it was award winning. I followed the recipe exactly. Thanks again!!
Erin says
That is SO awesome to hear, Rebecca!! Thank you so much for letting me know! Makes my day to hear that! 🙂
Vanessa says
Thanks for sharing! Does it keep long?
Suzanne says
This is so good! You will definitely won’t be missing out on dairy or flavor when you make this recipe!
Erin says
Thank you, Suzanne!! It is one of my favorite recipes!! Glad you enjoyed it!
Megan says
Im not sure what I expected, but it wasn’t this creamy goodness! Definitely adding this to my short list of quick, simple, & extra delicious soups. Can’t wait to eat this for lunch again today!
Erin says
Thank you so much, Megan!! So glad you enjoyed it! 🙂
Stacy says
This was soooo good. I added garlic then after adding the cashew sauce I ladled out some of the soup and brocolli and blended it smooth then mixed it back into the main soup. That made it even creamier and I didnt measure but it seemed like a LOT of broccoli in the pot lol so blending some of it made eating all that brocolli even better lol. I served it in rosemary bread bowls. My bf loved it and I cant wait to try it on my kids, I think they will enjoy it as well.
Erin says
Yay!!! Absolutely love this!! So glad you enjoyed it and that is such a good idea to blend some of the broccoli in!! Can’t wait for your kiddos to try it! 🙂
Stacy says
Hello. I know this is a Vegan soup.. but what meat would go well in this so I can just make one thing! 😃 It looks so delicious and want to try it, but I need protein! Lol! Thanks in advance!
Erin says
Hi Stacy! I think you could totally add in some chicken! I would cook it beforehand, just sauté some up quick, cube it and add it in!