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Creamy Vegan “Cheesy” Broccoli Soup

Indulge in this Creamy Vegan Cheesy Broccoli Soup that's perfect for a cozy night in. With its rich, velvety texture and mouthwatering cheesy flavor, you won't believe it's dairy-free!

Tasty Team
90% would make again


for 10 servings

  • ½ cup cashews (65 g), soaked
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 potatoes, cubed
  • 3 carrots, sliced
  • 3 cloves garlic, minced
  • salt, to taste
  • 6 cups vegetable broth (1.4 L), divided
  • ½ cup nutritional yeast (70 g)
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1 head broccoli, florets roasted or steamed

Nutrition Info

  • Calories 573
  • Fat 40g
  • Carbs 43g
  • Fiber 2g
  • Sugar 11g
  • Protein 3g

Estimated values based on one serving size.


  1. In a small bowl, soak the cashews in water for 1 hour.
  2. In a large soup pot, heat the olive oil over medium heat. Add the onion and stir until translucent.
  3. Add the carrots, potatoes, garlic, and salt, and stir. Add 2 cups (480 ml) of vegetable broth, cover and simmer for 30 minutes.
  4. Transfer the soup to a blender and blend until smooth.
  5. Set the soup aside and rinse out blender. Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper, and blend until smooth.
  6. Combine the cashew mixture and “cheese” mixture in the soup pan and stir.
  7. Add the broccoli and stir to combine.
  8. Enjoy!
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