Vegan Broccoli Cheddar Soup

Total time55 min

Prep time15 min

Cook time30 min

4.8

(27)

Creamy, cheesy broccoli soup is one of those cold-weather cravings that can feel impossible to recreate without dairy — but this version absolutely nails it. The secret is a two-part richness strategy: blended cashew cream for body and depth, plus full-fat coconut milk for that silky, velvety texture that makes every spoonful feel indulgent. Nutritional yeast brings the savory, cheesy flavor you're after, while smoked paprika and dry mustard add just enough complexity to make it taste like something that simmered all day. Partially blending the soup is a brilliant move — you get a creamy base with real chunks of tender broccoli and carrot still floating through, so the texture is satisfying rather than flat. A squeeze of lemon juice at the end brightens everything up and keeps the flavors from feeling heavy. This makes four generous servings, and it reheats beautifully, making it a great option for weekday lunches throughout the week. Top it with shredded vegan cheese and fresh chives and it looks just as good as it tastes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!