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 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