Dairy-Free Broccoli and Cheese Soup
Indulge in the creamy, comforting flavors of this Dairy-Free Broccoli and Cheese Soup—your perfect plant-based alternative to a classic favorite! Loaded with nutrient-rich broccoli, silky coconut milk, and a velvety cashew-based "cheese" sauce, this recipe delivers all the cheesy goodness you crave without any dairy. Nutritional yeast adds a savory, umami-packed kick, while a hint of turmeric lends warmth and vibrant color to this wholesome dish. Ready in just 45 minutes, this vegan broccoli soup is ideal for a cozy weeknight dinner or as a crowd-pleasing starter. Serve it with a crusty loaf of bread or a sprinkle of fresh herbs for a satisfying, allergy-friendly meal that's as healthy as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 4 cups broccoli florets
- 4 cups vegetable broth
- 1 medium, grated carrot
- 1 cup, raw, soaked for 2 hours and drained cashews
- 6 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 cup, full-fat coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground turmeric
Instructions
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the broccoli florets, vegetable broth, and grated carrot to the pot. Increase the heat and bring the mixture to a boil.
Reduce the heat to low and simmer for about 15-20 minutes, or until the broccoli is tender.
While the soup is simmering, prepare the cheese sauce. In a blender, combine the soaked and drained cashews, nutritional yeast, lemon juice, coconut milk, salt, black pepper, and turmeric.
Blend on high speed until the mixture is smooth and creamy, ensuring there are no nut pieces remaining.
Once the broccoli is tender, remove the soup from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender in batches and blend until smooth.
Return the soup to the pot, if necessary, and stir in the cashew cheese sauce until well combined.
Reheat the soup gently over low heat if needed, and adjust seasoning with additional salt and pepper to taste.
Serve hot, garnished with additional nutritional yeast or fresh herbs if desired.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 15.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4834 mg | 210% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 49.2 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3650 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
