Vegan Broccoli Cheddar Soup
-- @alexafuelednaturally
A Note from Feedfeed

What's more comforting that a bowl of creamy broccoli cheddar soup? This vegan version subs cashews and nutritional yeast for a dairy free alternative that's just as comforting and delicious.


Prep time 35mins
Cook time 40mins


  • 4 cups broccoli florets
  • 1 chopped yellow onion
  • 2 cups unsweetened plant milk
  • 2 teaspoons vegetarian chicken flavored bouillon or vegetable broth
  • 1 cup celery, chopped
  • 1 cup chopped carrots
  • 2 golden potatoes, chopped
  • 1/ 2 teaspoon ground black pepper

Cheddar Sauce

  • 1 lemon, juiced
  • 1/ 2 cup raw cashews, soaked in hot water for 20 minutes
  • 1 cup carrots, chopped
  • 1 cup golden potato, chopped
  • 1 cup unsweetened almond milk (or water)
  • 1/ 2 cup water
  • 1 teaspoon salt
  • 1/ 2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons nutritional yeast
  • 1 teaspoon neutral oil, for cooking


  • Step 1

    Drain cashews and discard water. Set aside.

  • Step 2

    In a skillet over medium-high heat add 1 teaspoon oil then sauté onion for a few minutes.

  • Step 3

    Add the non dairy milk to the onions along with two cups of filtered water and 2 teaspoons “not chicken” bouillon. Whisk together until bouillon is dissolved. Simmer for 5 minutes. Add potatoes and carrots and cook 10 minutes longer. Add broccoli and celery and simmer until all the vegetables are tender, about 15 minutes.

  • Step 4

    Meanwhile, make “cheddar sauce.” In a separate pot, bring 4 cups of water to a boil. Add chopped potatoes and carrots to the pot and let cook for 15 minutes or until fork tender.

  • Step 5

    Drain the potatoes and carrots (discarding the water), and place all remaining cheddar sauce ingredients into a blender and blend until smooth.

  • Step 6

    Pour the sauce into the pot with the broccoli soup and stir to combine. Simmer for 10 mins or until all vegetables are cooked through. Taste and adjust seasoning.

  • Step 7

    Using an immersion blender, blend the soup further to desired consistency, leaving a few vegetable pieces whole. If you don't have an immersion blender, transfer a few ladlefuls of soup into a blender, blend until smooth, and reincorporate into the soup.