Soups

January 13, 2022

Plant-Based Broccoli Cheddar Soup without Cashews

Plant-Based Broccoli Cheddar Soup is creamy and delicious. This allergy-friendly soup is gluten-free and made without cheese and without cashews. Make it in just 30 minutes!

Plant-Based Broccoli Cheddar Soup without Cashews

Make plant-based broccoli cheddar soup without cashews or cheese! An allergy-friendly soup that's just as creamy and dreamy as traditional broccoli cheddar soup.

Shoutout to a friend from college who sent me the beginnings of this recipe. She made this soup on a whim one day, using ingredients she had around the house, and it turned out to be so tasty! She sent me the ingredients, I added just a few tweaks, and here we've arrived at this allergy-friendly soup made from whole plant-food ingredients and pantry staples!

Why I love this Plant-Based Broccoli Cheddar Soup

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
  • No cashews — many creamy plant-based dishes use cashews to create that classic texture. Not this one. This Plant-Based Broccoli Cheddar soup is made without cashews! It's allergy-friendly, yet still creamy and delicious
  • Actually healthy — there's no processed vegan cheese in this soup, nor is there any actual dairy. Just whole food ingredients you can feel good about putting in your body
  • Plant-based comfort food — curling up under a blanket with a steaming bowl of this soup and a good book.. ahh what a lovely picture. This broccoli cheddar soup is true vegan comfort food

Plant-Based Broccoli Cheddar Soup without Cashews

Why this soup works

There isn't actually any cheddar in this soup, vegan or non-vegan. So how does this soup work?

There are three key ingredients to get that cheddar-like flavor, without any cheese: nutritional yeast, vegan yogurt, and carrots.

Nutritional Yeast: nooch, as it's affectionately known in the vegan community, has a cheese-like flavor despite being completely plant-based. It's a great addition to dishes that need that cheesy taste.

Vegan Yogurt: vegan yogurt provides that dairy-like substance but in a much less processed way. Most vegan cheeses are extremely processed, which is why I avoid them. Vegan yogurts are often much less processed and you can find many yogurts with only one or two ingredients. They are much cleaner and still give us the taste and texture we want!

Carrots: um, yes, of course there are carrots in this soup. But carrots do more than just add texture. There's a whole carrot in this soup whose sole purpose is to be soft and cheesy. It's a similar concept to vegan queso, with the right combo of flavors, there's no cheese necessary.

Ingredient Notes & Substitutions

  • Frozen Broccoli: you can use fresh if you want, but frozen broccoli is quicker and easier than fresh. And, since it's frozen at the peak of freshness, frozen broccoli often has more nutrients than fresh :)
  • Yellow Onion: or white or red
  • Oat Flour: I make my own oat flour by grinding quick oats in my food processor, but store-bought oat flour is perfect too. You could also sub another flour like gluten-free all-purpose flour.
  • Nutritional Yeast: nutritional yeast provides a cheesy flavor that helps this soup taste incredibly delicious! Some people can have a sensitivity, so feel free to omit it from the dish.
  • Garlic Powder
  • Non-Dairy Milk: look for an unsweetened, unflavored milk with minimal ingredients
  • Vegetable Broth: look for a veggie broth or stock with no added sugar
  • Shredded Carrots: buy them shredded or shred your own
  • Whole Carrot
  • Nut Butter: any neutral-tasting nut butter will work. I used almond butter.
  • Non-Dairy Yogurt: you could also use a non-dairy cream cheese. In either case, look for an unsweetened version with minimal ingredients. You should be able to find non-dairy yogurt in a vegetarian section near the refrigerated and/or dairy section of your local grocery store.
  • Lemon Juice
  • Salt & Pepper

Plant-Based Broccoli Cheddar Soup Ingredients

How to make Plant-Based Broccoli Cheddar Soup without Cashews

Step 1. Microwave the frozen broccoli according to the package instructions. When cool enough to handle, finely chop the broccoli.

Step 2. Sauté the onion in a large pot until soft, 3-5 minutes. Use a splash of the vegetable broth to prevent sticking.

Step 3. Add the flour, nutritional yeast, and garlic powder. Stir to coat.

Step 4. Add the non-dairy milk, vegetable broth, shredded carrots, whole carrot, and nut butter. Bring to a simmer and let the carrots cook for 5 minutes until soft.

Step 5. Remove half the mixture, making sure to remove the whole carrot, and transfer to a food processor or blender. Blend until smooth. Then transfer the mixture back to the pot.

Step 6. Add the broccoli. Cook 3-5 minutes, until the entire soup is warm.

Step 7. Remove from the heat and stir in the yogurt and lemon juice. Taste and season with salt and pepper as desired. Enjoy!

Recipe Prayer

Thank you God for this soup. Thank you for giving us access to healthy and allergy-friendly ingredients. Amen.

Plant-Based Broccoli Cheddar Soup without Cashews

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Plant-Based Broccoli Cheddar Soup without Cashews

Plant-Based Broccoli Cheddar Soup is creamy and delicious. This allergy-friendly soup is gluten-free and made without cheese and without cashews. Make it in just 30 minutes!

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

20

min

total:

30

min

Ingredients

  • 3 Cups Frozen Broccoli
  • 1/2 Yellow Onion, chopped
  • 3 Tablespoons Oat Flour
  • 1 Tablespoon Nutritional Yeast (optional)
  • 2 Teaspoons Garlic Powder
  • 2 Cups Non-Dairy Milk
  • 2 Cups Vegetable Broth
  • 1 Cup Shredded Carrots
  • 1 Whole Carrot
  • 1/4 Cup Nut Butter
  • 1/2 Cup Non-Dairy Yogurt or Cream Cheese
  • 1 Tablespoon Lemon Juice
  • Salt & Pepper, to taste

Instructions

  1. Microwave the frozen broccoli according to the package instructions. When cool enough to handle, finely chop the broccoli.
  2. Sauté the onion in a large pot until soft, 3-5 minutes. Use a splash of the vegetable broth to prevent sticking.
  3. Add the flour, nutritional yeast, and garlic powder. Stir to coat.
  4. Add the non-dairy milk, vegetable broth, shredded carrots, whole carrot, and nut butter. Bring to a simmer and let the carrots cook for 5 minutes until soft.
  5. Remove half the mixture, making sure to remove the whole carrot, and transfer to a food processor or blender. Blend until smooth. Then transfer the mixture back to the pot.
  6. Add the broccoli. Cook 3-5 minutes, until the entire soup is warm.
  7. Remove from the heat and stir in the yogurt and lemon juice. Taste and season with salt and pepper as desired. Enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography