Dairy Free Broccoli Cheddar Soup
Broccoli cheddar soup is one of those deeply comforting classics that can feel completely off-limits once you cut dairy out of your diet — but this version proves you're not missing a thing. The secret is a silky cashew cream made by soaking and blending raw cashews until completely smooth, which gives the soup that rich, velvety body you'd normally get from heavy cream or cheese. Nutritional yeast steps in to deliver a savory, cheesy depth, while smoked paprika, ground mustard, and a splash of lemon juice round out the flavor so it tastes full and complex rather than like something is missing. Shredded carrots add natural sweetness and color, and partially blending the finished soup leaves just enough broccoli texture to make every spoonful interesting. A pinch of cayenne is optional but highly recommended if you like a little warmth underneath all that creaminess. This recipe makes four generous servings and comes together in one pot, which means cleanup is minimal and weeknight dinners just got a whole lot cozier.
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 2 cups boiling water
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and shredded
- 1 tsp ground mustard
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 3 tbsp all-purpose flour
- 3 cups vegetable broth
- 4 cups broccoli florets, cut into small pieces (about 1 large head)
- ⅓ cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, until the cashews are softened and plump.
- 2
Drain the cashews, discarding the soaking water. Transfer them to a blender with 1 cup of fresh water and blend on high until completely smooth and creamy, about 2 minutes. Set the cashew cream aside.
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