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!
LR says
What can be substituted if a person cannot have nuts?
JOBRINA says
Does this freeze well?
Mary G. says
Do you have a nutritional breakdown for this recipe? It sounds fantastic, I’m craving everything right now. My husband and I are on day 12 of whole 30, and we really want something that feels decadent.
Jessica says
This soup is clearly witchcraft. It’s the only explanation. I have made SO many different cheddar (real cheese/dairy) broccoli soups in my life. They are usually just okay. But none of them have really satisfied my craving for my favorite soup. We recently started eating more plant based meals and I stumbled across this witchery on Pinterest while looking for quick easy vegan meals. I followed this recipe (or dare I say spell?) and was happy with how quick and easy it really was. But what blew my mind was how thick, creamy, and delicious this was!!! My whole family agreed that it’s the best “cheddar” broccoli soup I’ve ever made. I will be casting this spell regularly!!!
Erin says
Yay!!! So glad you loved it so much! It truly is one of my favorite recipes!!! And thank you so much for taking the time to leave feedback – I means so much to me! Thanks, Jessica!
Kelly says
Added a little pepper, a dash of smoked paprika and a splash of liquid smoke. 👌
Mikayla says
I know it’s kindof a major component for the texture, but how do you think it would be if I didn’t use cashews? Do you think you could get enough creaminess if used canned coconut milk or something?
Lexie says
Erin, this is such a good recipe! I was hesitant because my daughter doesn’t like cashews, but she loved it! My whole family loved it. Thank you!!
Erin says
Thank you so much, Lexie! That makes me so happy to hear that – it really is one of my favorite recipes and I am so glad your family loves it too! Thanks for taking the time to leave feedback, I really appreciate it!