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Vegan Cashew Cream of Broccoli Soup

Total Time

Prep: 20 min. Cook: 30 min.


8 servings (2 quarts)

Updated: May. 02, 2023
To me, Sundays are a time for rest and spending time with your family. In this crazy busy world, I think we sometimes forget how important and special having a family is. This soup reminds me of Sunday dinners with my family because they always request it. I love making this for our weekly dinners because it is not complicated and I can get dinner on the table in about an hour. —Christine King, Vista, CA
Vegan Cashew Cream of Broccoli Soup Recipe photo by Taste of Home


  • 1 bunch broccoli, cut into florets
  • 5 cups water, divided
  • 1/2 cup raw cashews
  • 3 tablespoons vegan butter-style sticks, such as Earth Balance
  • 1 medium onion, chopped
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 bay leaf
  • 4-1/2 teaspoons no chicken vegetable base or vegetable base
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a large saucepan, place a steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until just tender, 5-6 minutes. Cool broccoli; coarsely chop and set aside.
  2. Meanwhile, place 1 cup water and cashews in a blender or food processor; cover and process until smooth. Set aside. In a Dutch oven, melt vegan butter over medium-high heat. Add onion; cook and stir until just tender, 3-4 minutes. Add sage, thyme, garlic powder and onion powder; cook 1 minute longer. Add potatoes, bay leaf, base and remaining 4 cups water.
  3. Bring to a boil; reduce heat. Simmer, covered, until potatoes are tender, 10-12 minutes. Stir in nutritional yeast, salt, pepper, cashew mixture and broccoli. Heat through. Discard bay leaf.

Nutrition Facts

1 cup: 166 calories, 8g fat (2g saturated fat), 0 cholesterol, 224mg sodium, 21g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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