VEGAN BROCCOLI CHEESE SOUP #vegan #vegetarian
This thick and creamy vegan broccoli cheese soup recipe is loaded with “cheesy” goodness that will quench your craving for comfort food any night of the week. Kid-friendly, vegan, dairy-free and gluten-free.
Cheese was definitely one of the hardest things for me to give up while transitioning to being 100% vegan.
The only way that I’ve found to stop the cravings is by “veganizing” my favorite cheesy recipes. That means to still make macaroni and cheese or cheesy loaded broccoli stuffed potatoes when you’re craving it, but just make it without dairy cheese.
There’s no reason to give up your favorite comfort foods, you just need to switch up the ingredients. It can be done, I promise. If it’s done right, even the most experienced cheese lover won’t be able to tell that the dish is completely dairy-free.
This soup doesn’t have any faux cheeses, it’s all veggie based! I like faux cheese shreds for pizza night on quinoa crust pizzas or on the easiest pizzas that you’ll ever make! But you won’t find it in this vegan broccoli cheese soup!
If you’re craving something cheesy, you need to make this broccoli cheese soup asap!
Ricotta And Spinach Calzones #vegetarian #ricotta
- 1/3 cup raw cashews, soaked and drained
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 medium russet potatoes, peeled and cut into 1-inch cubes
- 4 medium carrots, peeled and thinly sliced
- 2 cups water
- 1 tsp paprika
- 2 tsp garlic powder
- 1/8 tsp cayenne pepper (For color, not heat)
- 3 Tbsp nutritional yeast (Or more to taste)
- 1 quart vegetable broth
- 2 lbs broccoli florets (Fresh or frozen)
- Sea salt and pepper to taste
- Parsley for garnish
Instructions :
- Soak cashews in water for 1 hour, drain and discard water. Set aside.
- Add olive oil to a dutch oven and cook the diced onions for 5 minutes over medium heat. Add cubed potatoes, thinly sliced carrots, a pinch of salt and 2 cups of water. Cover and let cook for 20-25 minutes or until the vegetables are soft. Almost all of the water should be absorbed by now.
- Let the mixture cool slightly before adding it to the high powered blender. Add vegetable broth, paprika, garlic powder, cayenne pepper, nutritional yeast, cashews, salt, and pepper to the food processor. Blend on high until smooth and creamy. (If you don't have a large blender, blend the soup in small batches.) Pour the soup back into the original pot and bring it to a low simmer for 5-10 minutes.
- You can use fresh or frozen broccoli for this soup (cook it while the potatoes and carrots are cooking). After you steam or roast the broccoli, chop it up into bite-size chunks and add it to the blended soup.
- Garnish each bowl with parsley and a sprinkle of cayenne.