Rice Free Vegan Broccoli Cheddar Soup

Total time55 min

Prep time15 min

Cook time30 min

4.8

(27)

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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
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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