Vegan Broccoli Cheddar Soup
Ingredients
- 2 cups broccoli florets
- 1 onion
- 1 cup raw cashews
- 2 cups filtered water
- 1 1/2 tbsp “Not chicken” bouillon
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 1/2 tsp black pepper
Cheddar sauce
- Juice of 1 lemon
- 1/2 cup raw cashews (soaked for 2 hours)
- 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 filtered water for 2 hours.
In a skillet over medium-high heat, sauté onion until translucent, adding 1-2 tablespoons of water every minute to prevent sticking and sauté for 5 minutes, then set aside.
Drain the raw cashews and rinse with water. Place the soaked cashews in a blender with 2 cups of filtered water and blend for 30 seconds on high speed. Place a mesh drainer over a bowl and pour the cashew milk through.
Pour the cashew milk, two cups of filtered water, and 1 1/2 tablespoons of “not chicken” bouillon into a pot. Whisk together until the bouillon is dissolved, bring to a simmer for about 5 minutes, then add broccoli, carrots, and celery and simmer until vegetables are tender, about 20 minutes.
Meanwhile, make the “cheddar sauce”: In a large pot, bring 4 cups of water to a boil, add chopped potatoes and carrots, and cook for 15 minutes or until tender.
Once the potatoes and carrots are cooked, drain them and discard the water. Place all the cheddar sauce ingredients into a high-speed blender or food processor and blend until smooth. Pour the sauce into the soup pot, stir to combine, simmer for 5 minutes, and then serve hot.
Tips
You could also use a nut milk bag if you have one.
