Ingredients
- 2 teaspoons extra-virgin olive oil
- 1/2 cup onion minced
- 1 1/2 cups broccoli roughly chopped
- 2 cups reduced-sodium vegetable stock
- 1 cup roasted cashews soaked overnight
- 1/2 cup + 3 tablespoons unsweetened almond milk
- 6 tablespoons nutritional yeast
- 1 1/4 teaspoon salt to taste
- Pepper to taste
Instructions
- Heat the olive oil 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 cashew cream.
- Drain the water from the cashews and place them into a high-powered blender along with the almond milk, nutritional yeast, salt, and pepper.
- Blend until smooth and creamy, stopping to scrape down the sides as necessary.
- Pour the cashew cream into the soup, increase the temperature to medium, and simmer until thickened, only 1-2 minutes more. Season to taste with salt and pepper as needed.