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Description
A creamy and flavorful vegan broccoli cheddar soup made with cashews and nutritional yeast.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, finely diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 pound russet potatoes, peeled and cubed
- 1 pound broccoli florets, chopped small
- 1 1/2 cups raw cashews, soaked in hot water for 30 minutes
- 1 cup water
- 3/4 cup nutritional yeast
- 1 tablespoon Dijon mustard
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and carrots and sauté for 5-7 minutes until softened.
- Add the garlic and cook for one more minute.
- Add the vegetable broth and cubed potatoes. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes until the potatoes begin to soften.
- Add the broccoli florets to the pot, cover again, and simmer for another 5-7 minutes until both the potatoes and broccoli are tender.
- While the soup is simmering, drain the soaked cashews.
- Add the cashews, 1 cup of fresh water, nutritional yeast, and Dijon mustard to a high-speed blender. Blend on high until the mixture is completely smooth and creamy.
- Once the vegetables are tender, reduce the heat to low.
- Stir the creamy cashew mixture into the soup pot.
- Use an immersion blender to blend the soup to your desired consistency; you can make it completely smooth or leave it slightly chunky.
- Season with salt and pepper to taste.
- Gently heat the soup for a few minutes, but do not let it boil.
- Serve hot.
Notes
- Soaking cashews is essential for achieving a creamy texture.
- Adjust the amount of nutritional yeast to your preference for a cheesier flavor.
- For a thicker soup, use less vegetable broth or add more blended cashew cream.
- For a thinner soup, add more vegetable broth or water.