Dairy Free Vegan Broccoli Cheddar Soup

Total time55 min

Prep time15 min

Cook time30 min

This creamy, dreamy soup builds its richness the smart way: soaked cashews blended into a silky cream, full-fat coconut milk for body, and a generous dose of nutritional yeast for that unmistakable savory, cheesy tang. Diced carrots and onion get sautéed with smoked paprika and a touch of dry mustard before broccoli florets simmer right in, then everything gets partially blended so you land on that classic thick-but-chunky texture. A splash of lemon juice at the end brightens the whole pot and keeps it from tasting heavy. It's the kind of bowl that feels indulgent while staying entirely plant-based, making it an easy win for a dairy free dinner rotation. Ladle it up with a scatter of fresh chives or parsley, and you've got a cozy, spoon-coating soup that doesn't miss a beat.

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Ingredients

4 servings

For the cashew cream

½ cup raw cashews
1 cup boiling water

For the soup

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
1 tsp smoked paprika
½ tsp dry mustard
3 tbsp all-purpose flour
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
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

For serving

vegan cheese, shredded, for serving (optional)
fresh chives or parsley, chopped, for serving (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 10 minutes, then drain and rinse.
2
Transfer the soaked cashews to a blender with 3/4 cup fresh water and blend on high until completely smooth, about 1 minute. Set aside.

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