Vegan Cheesy Broccoli Soup: A Creamy, Dairy Free Delight You’ll Love

Vegan Cheesy Broccoli Soup: A Creamy, Dairy-Free Delight You’ll Love Who says you need dairy to enjoy a rich, cheesy soup? If you’re craving the classic flavors of broccoli cheddar soup but want to keep it 100% plant-based, this vegan cheesy broccoli soup will hit the spot! Creamy, flavorful, and packed with wholesome ingredients, this soup is perfect for any vegan (or anyone!) who loves a comforting bowl of goodness. The secret to achieving that “cheesy” flavor without any dairy? Nutritional yeast! It’s packed with umami and gives that satisfying cheesy taste, while the combination of cashews and plant-based milk ensures the soup is creamy and rich. Not only does this recipe keep it dairy-free, but it's also loaded with nutrients from fresh broccoli, which adds fiber, vitamins, and antioxidants. Let’s get cooking! This recipe serves four people and will have you coming back for seconds. Ingredients: 4 cups fresh broccoli florets 1 cup raw cashews, soaked in hot water for 30 minutes 3 tablespoons nutritional yeast 1 small onion, diced 2 cloves garlic, minced 3 cups vegetable broth (low sodium) 1 cup unsweetened almond milk (or your favorite plant-based milk) 2 tablespoons olive oil Salt and pepper to taste 1 tablespoon lemon juice (optional, for brightness) Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until they’re soft and fragrant. This will give your soup that delicious base flavor. Next, add the vegetable broth and fresh broccoli florets, and bring everything to a simmer. Let the broccoli cook for about 7-8 minutes, until it becomes tender. While the broccoli is cooking, drain the soaked cashews and blend them with the almond milk, nutritional yeast, and lemon juice (if using) until smooth and creamy. This mixture will give your soup that rich, cheesy consistency. Once the broccoli is tender, blend the soup mixture until smooth using an immersion blender or carefully transferring it to a regular blender. Stir in the cashew mixture, season with salt and pepper to taste, and let everything warm through for a few minutes. Serve this vegan cheesy broccoli soup hot, and enjoy a bowl of creamy, savory perfection without the dairy! It’s a great option for meal prep, and it tastes even better the next day. What’s your favorite way to make vegan soups feel indulgent and delicious?