Vegan Broccoli Cheddar Soup
Ingredients
- 4 cups broccoli florets
- 1 onion, chopped
- 2 cups almond milk or any unsweetened plain plant milk
- 3 cups filtered water
- 1 1/2 tbsp “not chicken” bouillon
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 1-2 golden potatoes, chopped
- 1/2 tsp black pepper
Cheddar cheese sauce
- juice of 1 lemon
- 1/2 cup raw cashews (soaked for 20 minutes in hot water)
- 1 cup carrot, chopped
- 1 cup potato, chopped
- 1 cup unsweetened almond milk
- 1/2 cup water
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tbsp garlic powder
- 1/4 cup nutritional yeast
Preparation
Soak raw cashews in hot water for 20 minutes, then discard the water and set aside for the cheese sauce.
In a skillet over medium-high heat, add 1 tablespoon oil and sauté the onion for a few minutes.
Pour in the almond milk, two cups of filtered water, and 1.5 tablespoons of “not chicken” bouillon. Whisk until the bouillon is dissolved, bring to a simmer for about 5 minutes, add the potatoes and carrots, cook for 10 minutes, then add the broccoli and celery; simmer until all vegetables are tender, about 15 minutes.
Meanwhile, make the cheddar sauce: in a large pot, bring 4 cups of water to a boil, add the chopped potatoes and carrots for the sauce, and cook for 15 minutes or until tender.
Once the potatoes and carrots for the sauce are cooked, drain them and discard the water.
Place all cheddar sauce ingredients, including the soaked cashews, into a high-speed blender or food processor and blend until smooth.
Pour the blended sauce into the soup and stir to combine. Simmer for 5 minutes and then serve hot.
