Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (140 g) raw cashews, soaked
- 1 cup sliced carrots (about 2 medium)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 celery stalk, chopped
- 5 cups small broccoli florets (about 1 large head)
- 4 cups vegetable broth, divided
- 1 1/2 cups unsweetened non-dairy milk
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp white or yellow miso paste
- 2 tbsp olive oil (or vegan butter)
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp onion powder, 1/2 tsp garlic powder
- 1/4 tsp turmeric, pinch smoked paprika, pinch nutmeg
- Freshly ground black pepper, to taste
Do This
- 1. Soak cashews in very hot water for 20 minutes (or overnight in cool water). Drain before blending.
- 2. In a medium pot, sauté onion, celery, and carrots in olive oil over medium heat for 6–8 minutes until softened.
- 3. Add garlic and spices; cook 1 minute. Add 1 cup broth and simmer 5 minutes until carrots are very tender.
- 4. Blend cashews, carrot mixture, nutritional yeast, lemon juice, miso, and 1 more cup broth until completely smooth and creamy.
- 5. In a large pot, combine remaining 2 cups broth, non-dairy milk, broccoli, and the cashew “cheese” sauce. Simmer 8–10 minutes until broccoli is tender.
- 6. For a classic texture, partially blend the soup with an immersion blender (or transfer a few cups to a blender) until creamy but still a bit chunky. Adjust seasoning and serve hot.
Why You’ll Love This Recipe
- Creamy, cozy, and nostalgic like classic broccoli cheddar soup, but completely dairy-free.
- Silky cashew-carrot “cheese” base delivers rich flavor and gorgeous golden color.
- Uses simple, affordable ingredients you can find at any grocery store.
- Blends up beautifully and reheats well for comforting lunches all week.
Grocery List
- Produce: Broccoli (about 1 large head), carrots, yellow onion, garlic, celery, lemon.
- Dairy: None required (optional: shredded sharp cheddar for non-vegan variation).
- Pantry: Raw cashews, vegetable broth, unsweetened non-dairy milk, nutritional yeast, olive oil (or vegan butter), white or yellow miso paste, Dijon mustard (optional), turmeric, smoked paprika, nutmeg, onion powder, garlic powder, salt, black pepper.
Full Ingredients
Cashew-Carrot “Cheddar” Base
- 1 cup (140 g) raw cashews
- 1 cup sliced carrots (about 2 medium carrots, peeled if desired)
- 2 cups vegetable broth, divided (from the 4 cups total for the recipe)
- 1/4 cup nutritional yeast
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp white or yellow miso paste
- 1 tsp Dijon mustard (optional, for extra “cheddar” tang)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground turmeric (for color)
- 1/8 tsp smoked paprika (optional, for subtle smokiness)
- 3/4 tsp fine sea salt, plus more to taste
Soup Base
- 2 tbsp olive oil or vegan butter
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth (the remaining broth from above)
- 1 1/2 cups unsweetened, unflavored non-dairy milk (cashew, oat, or soy work well)
- 5 cups small broccoli florets and tender stems (about 1 large head or 2 smaller heads)
- 1/8 tsp ground nutmeg (optional, but lovely with “cheese” flavors)
- Freshly ground black pepper, to taste
Optional Thickeners & Garnishes
- 1–2 tbsp cornstarch or arrowroot mixed with 2 tbsp cool water (only if you prefer a thicker soup)
- Extra nutritional yeast for sprinkling
- Chopped fresh chives or parsley
- Toasted croutons or crusty bread
- Crushed red pepper flakes for heat
- Optional non-vegan garnish: a small handful of shredded sharp cheddar per bowl
Step-by-Step Instructions
Step 1: Soak the Cashews and Prep the Vegetables
Place the raw cashews in a heatproof bowl and cover with very hot water. Let them soak for at least 20 minutes while you prep everything else. This softens the nuts so they blend into a silky, perfectly smooth “cheese” sauce. For an even creamier result, you can soak them 4–8 hours in cool water instead; just drain before using.
While the cashews soak, prepare your vegetables: dice the onion and celery, peel and slice the carrots, mince the garlic, and cut the broccoli into small, bite-size florets. Peel and dice any tender broccoli stems; they are delicious in this soup and help reduce waste.
Step 2: Soften the Carrots and Aromatics
In a medium pot, heat 1 tbsp of the olive oil (or vegan butter) over medium heat. Add the diced onion, celery, and sliced carrots. Cook, stirring occasionally, for 6–8 minutes, until the onion is translucent and the carrots are starting to soften.
Add 2 cloves of the minced garlic (reserve 1 clove for the soup base), along with the onion powder, garlic powder, turmeric, smoked paprika (if using), and 1/4 tsp of the salt. Cook for 1 minute, stirring constantly, until fragrant but not browned.
Pour in 1 cup of the vegetable broth. Bring to a gentle simmer, then cover and cook for 5–7 minutes, or until the carrots are very tender when pierced with a fork. Remove from the heat and let cool slightly for safer blending.
Step 3: Blend the Cashew-Carrot “Cheddar” Sauce
Drain the soaked cashews and discard the soaking water. Add the cashews to a high-speed blender along with the entire carrot-onion mixture (including the cooking liquid), nutritional yeast, lemon juice, miso paste, Dijon mustard (if using), and another 1 cup of vegetable broth.
Blend on high for 1–2 minutes, scraping down the sides as needed, until the sauce is completely smooth, glossy, and creamy with no graininess. Taste and add up to another 1/4–1/2 tsp salt if needed. The mixture should be boldly seasoned and pleasantly tangy—this is the flavor backbone of the soup.
If your blender struggles, add 1–2 tbsp additional broth to help it along, but keep in mind the sauce will be thinned further in the soup pot.
Step 4: Start the Soup Base
In a large soup pot or Dutch oven, heat the remaining 1 tbsp olive oil over medium heat. Add the remaining minced garlic and cook for 30 seconds, just until fragrant. Quickly pour in the remaining 2 cups vegetable broth and the non-dairy milk to prevent the garlic from browning.
Whisk in the nutmeg and a few generous grinds of black pepper. Bring the mixture just to a gentle simmer over medium heat, stirring occasionally. Do not let it come to a rolling boil, as this can cause some plant milks to separate.
Step 5: Add the Broccoli and “Cheese” Base
Stir the broccoli florets and diced stems into the simmering liquid. Cover and cook for 4–5 minutes, until the broccoli turns bright green and is just tender when pierced with the tip of a knife.
Turn the heat down to medium-low. Pour in the cashew-carrot “cheddar” sauce and stir well to combine. The soup will immediately become thicker and a rich golden color. Simmer gently, uncovered, for another 4–6 minutes, stirring often to prevent sticking, until the broccoli is tender and the flavors have mingled.
Step 6: Adjust Thickness and Texture
At this point, you can decide how creamy or chunky you want your soup. For a classic, slightly rustic texture, use an immersion blender directly in the pot to blend part of the soup—about 5–10 quick pulses—leaving plenty of broccoli pieces intact. Alternatively, carefully transfer 2–3 cups of the soup to a blender, blend until smooth, and pour back into the pot.
If you prefer your soup even thicker, whisk together 1–2 tbsp cornstarch or arrowroot with 2 tbsp cool water to make a slurry. Stir the slurry into the gently simmering soup and cook for 2–3 minutes until it thickens. Season to taste with additional salt and black pepper.
Step 7: Taste, Garnish, and Serve
Turn off the heat and taste the soup. Add a squeeze more lemon juice for brightness if desired, or a bit more nutritional yeast for extra “cheesy” notes. Adjust salt and pepper one last time.
Ladle the hot soup into bowls. Garnish with a sprinkle of nutritional yeast, chopped chives or parsley, a few turns of freshly ground black pepper, and optional toasted croutons or crusty bread on the side. Serve immediately while steaming and creamy.
Pro Tips
- Blend really well for silkiness. A high-speed blender makes the cashew base ultra-smooth. If using a regular blender, let it run longer and add a splash of extra broth if needed.
- Control the broccoli texture. Add broccoli earlier for softer, more “melted” florets, or shave a minute or two off the simmer time if you like them with a bit of bite.
- Season boldly. The sweetness of carrots and creaminess of cashews can mute flavors—do not be afraid of salt, lemon, and pepper to keep the soup bright and savory.
- Prevent curdling. Keep the heat to a gentle simmer after adding non-dairy milk and the cashew base. Boiling hard can cause plant milks to separate.
- Make it kid-friendly. Blend the soup smoother so the broccoli pieces are smaller and serve with crunchy croutons or bread for dipping.
Variations
- Smoky “Cheddar” Broccoli Soup: Increase smoked paprika to 1/2 tsp and add a pinch of chipotle powder for a subtle smoky, slightly spicy twist.
- Loaded Veggie Version: Add 1 diced potato and an extra carrot in Step 2, and a handful of baby spinach in the last 2 minutes of cooking for a heartier, veggie-packed bowl.
- Non-Vegan Cheddar Boost: For those who eat dairy, stir in 1/2–1 cup freshly shredded sharp cheddar cheese at the end of cooking and let it melt fully before serving.
Storage & Make-Ahead
Let the soup cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4–5 days. The soup will thicken slightly as it chills; thin with a splash of broth or non-dairy milk when reheating. Reheat gently on the stovetop over low to medium-low heat, stirring often and avoiding a hard boil to keep the texture creamy. This soup also freezes well: portion into freezer-safe containers, leaving a bit of headspace, and freeze for up to 2 months. Thaw overnight in the refrigerator, then warm on the stove, whisking to restore smoothness.
Nutrition (per serving)
Approximate values for 1 of 4 servings (without optional garnishes): about 320 calories, 16 g fat, 8 g saturated fat (varies by non-dairy milk and oil choice), 30 g carbohydrates, 6 g fiber, 10–12 g protein, 850 mg sodium. These numbers are estimates and will vary based on specific ingredients and brands used.
