Dairy Free Broccoli Cheese Soup
An incredibly creamy, yet Dairy-Free Broccoli Cheese Soup recipe that is so good that nobody will believe it is dairy-free and vegan!
Ingredients
- 1-2 tablespoons extra virgin olive oil
- 1 tablespoon shallots minced
- ¼ cup celery very finely chopped
- 4½ cups fresh broccoli cut into bite-sized pieces
- 2 cups vegetable broth if Whole30 check the ingredients
- 1½ cups raw cashews soak overnight in water or 30 minutes in boiling hot water
- 1¼ cups unsweetened almond milk
- ½ cup + 2 tablespoons nutritional yeast
- 1 teaspoon kosher salt more to taste
Instructions
- Sauté: Bring a large dutch oven to a medium-high heat and add 1-2 tablespoons extra virgin olive oil to coat the bottom of the pan. Add 1 tablespoon shallots, move around, and let reduce for approximately 1-2 minutes. Add finely chopped celery and continue cooking for 2-3 minutes (add more olive oil, if you need to).
- Simmer: Now add 4½ cups fresh broccoli and 2 cups vegetable broth. Bring to a simmer for about 5 minutes.
- Blend: While the broccoli simmers, add soaked and drained cashews, 1¼ cups unsweetened almond milk, ½ cup + 2 tablespoons nutritional yeast and 1 teaspoon kosher salt to a blender. Blend on high until smooth and creamy (use spatula to scrape down sides several times); approximately 4 minutes.
- Combine: After the broth simmered for about 5 minutes, add the cashew sauce and stir 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 ½ teaspoon).
- Serve: Ladle into individual bowls and enjoy!
Video
Notes
- Soak Cashews: Don't forget to soak cashews overnight in a small bowl of water (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! Drain before adding to the blender.
- Storage: leftover soup can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 372kcal | Carbohydrates: 26g | Protein: 15g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Sodium: 1197mg | Potassium: 767mg | Fiber: 6g | Sugar: 6g | Vitamin A: 895IU | Vitamin C: 89mg | Calcium: 162mg | Iron: 4mg
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