This creamy broccoli soup gets its silky body from a quick blended cashew cream and a can of full-fat coconut milk, so every spoonful feels indulgent without any actual dairy in the mix. Smoked paprika and dry mustard wake up the base, while a slow-cooked onion and carrot mixture builds real depth before the broccoli goes in to simmer until fork-tender. A partial blend keeps things interesting texturally — velvety in spots, with plenty of broccoli pieces still holding their shape. Nutritional yeast and a splash of lemon juice add that classic tangy, cheesy edge right at the end, rounding out the flavor without a drop of milk or cream. Ladle it into bowls, scatter on shredded vegan cheese and fresh chives, and you've got a comforting, cheddar-style soup that fits neatly into a lactose free routine. It's the kind of bowl you'll want to make on repeat all winter long.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 10 minutes, then drain and rinse.
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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