Dairy-Free Broccoli Cheddar Soup
Beautiful, dairy-free broccoli “cheddar” soup (& it’s vegan)! Perfect for chilly fall days or cold winter days. The secret ingredient is…blended cashews! Creamy, vibrantly flavored with the perfect blend of seasonings, and of course, packed with broccoli and shredded carrots! The days are getting shorter, the heater is coming on, and if you crave comfort like me, go ahead and make this soup this week!
Ingredients
- 2 cups chopped broccoli
- 2 cups shredded carrots
- ½ minced white onion
- 1 clove minced garlic
- 1 cup raw cashews
- 1.5 cups full fat coconut milk
- 4 cups vegetable broth
- 3 tablespoon dairy free butter
- 1 tablespoon nutritional yeast
- 2 teaspoon salt
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon ground mustard
- ½ tsp ground black pepper
Instructions
- Place the cashews in a large bowl of water and allow to soak for 3-4 hours. If short on time, allow them to soak in very hot water for at least an hour.
- Now, to start on the soup. Peel, prep and chop all your veggies.
- In a large pot, satuee the chopped onion in a tablespoon or 2 of butter until softened.
- Add in the garlic and sautee for a minute or 2, until fragrant.
- Add in the vegetable broth, broccoli and carrots. Use just enough broth to cover the veggies so that the end result has a creamy texture and isn’t too thin. Warm over medium low heat, until it has a nice steady simmer.
- Cover and allow to simmer for about 45 min, or until the veggies are nice and soft.
- Drain the cashews and blend them in a high powered blender with the coconut milk until creamy and smooth.
- Once the veggies are finished cooking, add in the blended cashew mixture, all the seasonsings and the reamining butter and allow to cook over low heat for about 10 mintues. Enjoy!