This creamy, spoon-coating soup gets its body from blended cashews rather than a dairy base, giving it that same rich, velvety texture you want from a good broccoli soup without any heaviness. Nutritional yeast brings a savory, cheesy-tasting depth, while smoked paprika, ground mustard, and a hint of cayenne build warmth in the background instead of letting it taste flat. Shredded carrots melt into the base for natural sweetness, and tender broccoli florets get partially blended so you still land on plenty of hearty texture in every bite. A splash of lemon juice at the end brightens the whole pot and keeps it from tasting one-note or dull. Since this one is built entirely from a plant-based cream instead of cream or cheese, it's a genuinely solid choice for anyone following a lactose free diet who still wants that classic, cozy bowl of broccoli cheddar soup. Serve it with crusty bread for dunking and you've got a easy, comforting dinner that doesn't feel like it's missing a thing.
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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.
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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