Vegan broccoli cheddar soup is a healthier alternative to classic broccoli cheddar soup. This 100% plant-based soup is packed with vegetables and has an ultra-silky texture. The original dairy version contains butter, cheddar cheese and half-and-half, but it’s easy to whip up a dairy-free batch of vegan broccoli cheddar soup by making three simple swaps.
In place of butter, use vegan butter-style sticks. Nutritional yeast is a simple substitute for the cheddar cheese and gives the broth a savory, slightly nutty and cheesy flavor. And instead of half-and half, blend together water and cashews to create a creamy cashew mixture. All of the flavor, none of the dairy.
Vegan Broccoli Cheddar Soup Ingredients
- Broccoli
- Water
- Raw cashews
- Vegan butter-style sticks, such as Earth Balance
- Onion
- Fresh sage
- Fresh thyme
- Garlic powder
- Onion powder
- Yukon Gold potatoes
- Bay leaf
- No chicken vegetable base or vegetable base
- Nutritional yeast
- Salt
- Pepper
Directions
Step 1: Cook the broccoli
In a large pan, place a steamer basket over one inch of water. Put the broccoli in the basket and bring the water to a boil. Reduce the heat to maintain a simmer and steam the broccoli, covered, until just tender, five to six minutes. Cool the broccoli, coarsely chop it and set it aside.
Step 2: Make the cashew cream
Meanwhile, place the cashews and one cup of water in a blender or food processor. Cover and process until smooth, then set aside.
Step 3: Cook the vegetables
In an enameled cast iron saucepan, melt vegan butter over medium-high heat. Add the onion. Cook and stir until just tender, three to four minutes. Add the sage, thyme, garlic powder and onion powder and cook one minute longer. Add the potatoes, bay leaf, vegetable base and remaining four cups of water.
Step 4: Bring the soup to a boil
Bring the vegan broccoli cheese soup to a boil, then reduce the heat and simmer, covered, until the potatoes are tender, 10 to 12 minutes.
Step 5: Add the remaining ingredients
Stir in the nutritional yeast, salt, pepper, cashew mixture and broccoli. Heat through. Discard the bay leaf before serving.
How do you store leftover vegan broccoli cheddar soup?
Store leftovers in an airtight container for up to five days in the refrigerator or for up to three months in the freezer.
Tips for Making Vegan Broccoli Cheddar Soup
Do you have to soak the cashews ahead of time?
Yes! Don’t skip soaking the cashews. Just like when you’re making cashew cheese, soaking the cashews for this soup will result in a smooth and creamy base.
How can you thicken vegan broccoli cheddar soup?
To thicken this soup, add extra potatoes or carrots. Mashing or pureeing the extra potatoes creates an even thicker base.
What else can you add to vegan broccoli cheddar soup?
For an even cheesier consistency, stir in vegan cheddar-style cheese while cooking the soup. These are our favorite vegan cheese brands.
Top your bowl of vegan broccoli cheddar soup with a combination of fresh parsley, fresh chives, fresh dill, red pepper flakes, roasted broccoli, vegan bacon bits or croutons.
