Creamy Vegan Broccoli Cheddar Soup

Rich, flavorful, and hearty, this Creamy Broccoli Cheddar Soup is anything but boring. Cashews and oat milk provide a smooth mouthfeel while nutritional yeast adds that desirable “cheesy” note. Truly an equally delicious take on a classic.

Ingredients:

• 2 tablespoons olive oil
• 2 small zucchinis, chopped (1 cup)
• 2 carrots, chopped (1 cup)
• 1/2 yellow onion, diced
• 3 garlic cloves, minced
• 6 cups broccoli florets
• 1/2 cup raw cashews
• 4 cups low sodium vegetable broth
• 1 cup unsweetened oat milk (or plant milk of choice)
• 1 cup nutritional yeast
• 2 tablespoons lemon juice
• Salt & pepper to taste

Instructions:

• In a medium stockpot, saute onions, garlic, carrots, and zucchini in olive oil on medium heat. (5-7 minutes.)
• Add broccoli, cashews, and vegetable broth. Cover and simmer for 20 minutes.
• Using a hand blender or high-speed blender, puree mixture until smooth. Once blended, transfer back into stockpot and add oatmilk, nutritional yeast, lemon juice, and desired amount of salt and pepper.
• Store in an airtight container for up to 5 days. Enjoy!