This vegan broccoli cheese soup is SO thick, rich and creamy you would never know it’s dairy free, gluten free and healthy! It’s ready in only 15 minutes and SO easy to make!
I’m doing it again.
Posting two eerily similar recipes BASICALLY back to back.
I mean, THIS TIME, there WAS a weekend in between this soup and the vegan mac and cheese with butternut squash noodles that we ate in Friday.
Which makes me feel like I can pretend that you forgot about it and you’re SO ready to eat yet another cashew-cream-cheese-but-no-cheese recipe.
Just FYI though, if you truly did somehow forgot about MAC AND CHEESE that is super creamy and lusciously smooth with Z-E-R-O foods of the dairy variety, I wonder about you.
But, let’s just put the wondering on the back burner because HELLO BROCCOLI “CHEESE” SOUP is on the FRONT BURNER.
With, you guessed it, NO cheese.
BUT an extreme amount of velvety, rich yumminess that hugs your mouth with healthy-good-vibes as it slides down your throat and into your cozy-soup-loving-hungry belly.
If there is one thing that I HIGHLY suggest you should be doing with your life, it is trying cashew cream sauce mixed with nutritional yeast. I thought nutritional yeast alone added “cheesiness” in the cheesy Mexican quinoa and Mexican sweet potato noodles wraps. But then, my mind was EXPLODED with deliciousness when it was swirled with crunchy, toasted cashews and creamy-dreamy almond milk.
Finish it off with a WHIIIIIR of a blender and out comes thick, FLAVORFUL “cheese” that you can make into soup, spread on toast, maybe add it to a kale salad? Spread it all over your head?
I don’t know. BUT, the possibilities are E-N-D-L-E-S-S.
Side note: I would stick to edible-uses though. Just sayin’.
Because my inner-winter-food-loving soul has been spooning coconut curry soup and Moroccan roasted acorn squash soup into your soup-slurping mouths lately, I figured that making MORE soup was just a really good life plan.
SPOILER ALERT: more soup at the end of the week.
If you must know, I realized that I literally made 1 soup recipe ALL winter last year. And it made me question everything I know to be true about my possible food blogging skills, recipe developing skills and EVERYTHING ABOUT LIFE IN GENERAL.
Might be a little over-dramatic. But, its fall/winter and we’re talking about the necessity of warm, cozy liquid coating our taste buds and hugging our tummies with comfy-food vibes.
So, it’s really not over-dramatic at all.
It’s time for an episode of real talk with Taylor: in this episode, we are going to discuss broccoli. And by “discuss” we’re really just going to talk about how it is SO MUCH BETTER dipped, dunked, covered, and SLATHERED in ooey-gooey creamy cheesiness to within an inch of its life. SO MUCH CHEESE that it is barely recognizable as being a healthy green vegetable.
But – PSYCH – it’s not “real” cheese we’re using which means that allllll the healthy-green-glowing-goddess-you goals that you feel you achieve by eating broccoli are STILL THERE, swirling around in a slurp-able bowl of soup perfection.
Don’t lie. You know you eat broccoli just so you can tell yourself you ate your “good food” for the day and you ARE a glowing, green-food eating goddess while you polish off a few paleo brownies at the end of a long, hard, Monday.
Other inner-thoughts about balance: it is VRY VRY hard to balance multiple bowls of soup while you carry them from your kitchen to your table. HELLO SPILLS-VILLE.
So, liiiiike, why don’t you just bring the whole pot to you place mat and dive in face-first instead?
Even if your burn your face off your head, at least you ALSO saved dishes.
Priorities my friend.
Vegan Broccoli Cheese Soup
- 2 tsp Extra-virgin olive oil
- 1/2 Cup Onion minced
- 1 1/2 Cups Broccoli roughly chopped
- 2 Cups Reduced sodium vegetable broth.
- 1 Cup Roasted cashews soaked overnight *
- 1/2 Cup + 3 Tbsp Unsweetened almond milk
- 6 Tbsp Nutritional yeast
- 1 - 1 1/4 tsp Salt to taste **
- Pepper to taste
- Heat the olive up in a medium pot on medium/high heat. Add the minced onion and cook until lightly golden, about 1-2 minutes.
- Add in the broccoli and cook for 1 minute. Pour in the stock, reduce the heat to medium and simmer while you make the cream.
- Drain the water from the cashews and place them into a high-powered blender (such as a Vitamix or Blendtec) along with the rest of the remaining ingredients.
- Blend until smooth and creamy, stopping to scrape down the sides as necessary.
- Pour the cream into the soup, raise the temperature to medium and simmer until thickened, only 1-2 minutes more. Season to taste with salt and pepper as needed.
Recipe Notes*I buy my cashews pre-roasted. Do not skip roasting, as it adds a lot of flavor. If your cashews aren't pre-roasted, bake them in a 375 degree oven for 7-10 minutes until lightly golden brown. Do this BEFORE soaking overnight. **I like it best with 1 1/4 tsp of salt, but I do like things salty, so I recommend starting with 1 tsp, tasting, and adding as needed
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 8 POINTS+: 8. OLD POINTS: 6
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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