Red Meat Allergy Friendly Dairy Free Broccoli Cheddar Soup
Total time1 hr 15 min
Prep time15 min
Cook time30 min
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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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