This vegan broccoli cheddar soup is a little rebellion in a bowl. It’s a way to reclaim that creamy, cheesy comfort without any dairy, which feels especially crucial on chilly days when only a warm, thick soup will do. I’ve spent years trying to mimic that velvety richness with nut-based sauces and clever thickeners, and honestly, it’s a wild, satisfying ride to get it just right.
What I love most is how this soup manages to be nostalgic and fresh all at once. The broccoli brings a vibrant green pop, a reminder of spring, while the cashew cheese adds that familiar, gooey texture that feels just like the real deal—without the guilt. It’s honest, simple cooking that makes me feel like I’m eating a childhood favorite, but with a grown-up, plant-powered twist.
This recipe turns a classic comfort food into a plant-based masterpiece, proving you don’t need dairy to get that cheesy, creamy richness. It’s about reclaiming childhood memories of thick, velvety soups without the guilt or animal products. I love how it’s a reminder that vegan cooking can be nostalgic, hearty, and surprisingly satisfying—no compromise needed.
Nostalgic Comfort, Plant-Based
- Making this soup always takes me back to my grandma’s kitchen, where the smell of melted cheese filled the air and everything felt cozy.
- There’s a small thrill in knowing I can indulge in comfort food without the usual heaviness—this soup feels like a warm hug after a long day.
- The moment I get that velvety, cheesy texture from the cashew blend, I forget I’m eating vegan—it’s pure, gooey nostalgia.
- I love experimenting with different broccolis—sometimes I add a pinch of smoked paprika to give it a subtle, smoky depth that surprises everyone.
- This soup is my go-to when I want something hearty but quick; it’s honest, messy, and utterly satisfying every single time.
Nostalgic Comfort, Plant-Based
This soup was born out of a rainy afternoon craving something creamy and comforting, but I didn’t want to rely on dairy. I started experimenting with blended cashews and nutritional yeast, aiming for that cheesy, velvety texture that feels like a warm hug. It’s funny how something so simple can turn into a little project—each batch a bit different, each spoonful more satisfying than the last. Making it became a small act of rebellion against the usual reliance on dairy, proving you can get that rich, gooey goodness plant-based and still keep it honest.
Trivia and Historical Notes
- This soup is inspired by the classic American comfort dish, but adapted for plant-based eaters who crave cheesy richness without dairy.
- Historically, cheese sauces made from nuts like cashews date back centuries in various cultures, but this vegan version is a modern twist.
- Nutritional yeast, a key ingredient, was once called ‘magic yeast’ for its cheesy flavor and was popular among early health food movements.
- Broccoli became a staple in American homes in the mid-20th century, symbolizing healthy eating while adding vibrant color and texture.
Ingredient breakdown: key components
- Broccoli: I love how broccoli turns bright green and slightly tender when cooked—adds freshness and crunch. If you prefer softer, steam it a bit longer or roast for a smoky note.
- Cashews: They become silky and oozy when soaked and blended—perfect for that cheesy, creamy base. Use roasted for a deeper flavor or raw for a milder, nutty taste.
- Nutritional Yeast: It gives that cheesy, umami punch, almost like a salty, savory cloud. If you’re out, a sprinkle of smoked paprika can add depth, though it won’t mimic the same cheesy vibe.
- Vegetable Broth: I opt for a rich, homemade or low-sodium broth—brings a warm, savory backbone. For a punch of flavor, add a splash of soy sauce or miso if you like.
- Onion & Garlic: They build the base with a fragrant, sweet aroma that fills the kitchen. Sauté until golden and fragrant—don’t rush this step, it’s the flavor foundation.
- Vegan Cheddar: I use a store-bought meltable cheese or make my own with cashews and nutritional yeast. It melts into a gooey, cheesy consistency that’s just right—if it’s too thick, thin with a splash of broth.
- Olive Oil: I swirl in a bit at the end for shine and richness—adds a subtle fruitiness. Skip if you want to keep it ultra-light, but it really enhances the velvety feel.
Spotlight on key ingredients
Broccoli & Cashews:
- Broccoli: I love how broccoli turns bright green and slightly tender when cooked—adds freshness and crunch. If you prefer softer, steam it a bit longer or roast for a smoky note.
- Cashews: They become silky and oozy when soaked and blended—perfect for that cheesy, creamy base. Use roasted for a deeper flavor or raw for a milder, nutty taste.
Notes for ingredient swaps
- Dairy-Free: Swap traditional cheese with store-bought vegan cheese or make a homemade cashew-based cheese for richness. Expect a slightly different melt and texture.
- Nut-Free: Use cooked, pureed cauliflower or potatoes instead of cashews. It’ll create a creamy base but with a milder flavor and less ooze.
- Gluten-Free: Ensure broth is gluten-free, and skip any flour or thickening agents if used. The soup may be slightly less thick but still silky.
- Soy-Free: Replace soy-based ingredients like miso or soy sauce with coconut aminos or a salt-based seasoning to keep umami depth.
- Low-Sodium: Use homemade or low-sodium broth, and reduce added salt. The soup will be milder but still flavorful with seasonings.
- Extra Cheesy: Add nutritional yeast more generously or include a splash of vegan cheese sauce for an extra gooey, cheesy punch.
Equipment & Tools
- Large heavy-bottomed pot: Even heat distribution for sautéing and simmering.
- Blender: Pureeing the soup to a smooth, creamy consistency.
- Knife and chopping board: Prep broccoli, onion, and garlic.
- Measuring cups and spoons: Accurate ingredient measuring.
Step-by-step guide to vegan broccoli cheddar
- Equipment & tools: Use a large heavy-bottomed pot for even heat distribution and a blender for smoothness.
- Heat 2 tbsp olive oil over medium heat (about 160°C/320°F). Add 1 finely chopped onion and cook until translucent, about 5 minutes. Add 2 minced garlic cloves and sauté until fragrant, about 30 seconds.
- Stir in 4 cups chopped broccoli florets. Cook for 3-4 minutes until slightly tender and bright green, stirring regularly. If broccoli starts to brown, reduce heat.
- Pour in 3 cups vegetable broth. Bring to a gentle simmer, cover, and cook for 10 minutes until broccoli is very tender. Check for a vibrant green color and fragrant aroma.
- Meanwhile, soak 1 cup raw cashews in hot water for 15 minutes, then drain. Transfer soaked cashews to a blender with 1/2 cup water, 2 tbsp nutritional yeast, a pinch of smoked paprika, and a squeeze of lemon juice. Blend until completely smooth, creamy, and velvety.
- Once broccoli is cooked, turn off heat. Carefully transfer the broth with broccoli into the blender with cashew mixture. Blend on high until smooth and creamy, about 30 seconds. If too thick, add a splash more broth or water to loosen.
- Pour the blended soup back into the pot. Warm gently over low heat (around 75°C/165°F), stirring continuously. Add salt and pepper to taste. If the soup is too thick, stir in a bit more broth to reach your preferred consistency.
- Taste and adjust seasoning—more lemon juice for brightness, or nutritional yeast for cheesiness. Keep warm until serving.
- Rest the soup for 5 minutes off heat. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy the velvety, cheesy goodness.
Let the soup rest off heat for 5 minutes to settle flavors. Serve hot, with optional garnishes like a drizzle of olive oil or fresh herbs to enhance aroma and presentation.
How to Know It’s Done
- Broccoli should be bright green and tender when pierced with a fork.
- Cashew blend should be completely smooth, without gritty bits.
- Soup should have a creamy, velvety texture without being runny or clumpy.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
- Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. The aroma should be sweet and inviting.
- Stir in the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.
- Add the broccoli florets to the pot and cook, stirring, for 3-4 minutes until they turn bright green and start to soften slightly.
- Pour in the vegetable broth, then bring the mixture to a gentle simmer. Cover the pot and cook for 10 minutes until the broccoli is very tender and fragrant.
- While the soup simmers, drain the soaked cashews and transfer them to a blender. Add a splash of water, the nutritional yeast, and lemon juice, then blend until completely smooth and creamy.
- Once the broccoli is tender, carefully transfer the cooked mixture into the blender with the cashew cream. Blend on high until the soup is silky smooth, about 30 seconds. If needed, add more broth or water to loosen the texture.
- Pour the blended soup back into the pot and gently warm over low heat. Season with salt, pepper, and a pinch of smoked paprika if using. Stir well and taste, adjusting seasonings as desired.
- Allow the soup to rest off heat for 5 minutes, which helps the flavors meld and thickens the texture slightly.
- Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired. Enjoy the velvety, cheesy flavor of this plant-based comfort food.
Pro tips for a velvety vegan soup
- Use a heavy-bottomed pot to prevent scorching and ensure even cooking.
- Sauté onions and garlic until fragrant and golden, about 5 minutes, for deep flavor.
- Cook broccoli until just tender and vibrant green—overcooking makes it dull and mushy.
- Blend cashews with a splash of water until completely smooth—no gritty bits.
- Warm the soup gently after blending, avoiding boiling to keep it silky and prevent separation.
- Adjust seasoning with lemon juice or nutritional yeast at the end for a balanced, cheesy flavor.
- If the soup thickens too much upon cooling, stir in a little broth or water to loosen it up.
Common mistakes and how to fix them
- FORGOT to check seasoning before serving? Always taste and adjust salt and acidity at the end.
- DUMPED the soup before blending? Wait until broccoli is tender and blended until smooth.
- OVER-TORCHED the garlic? Sauté on medium heat and add garlic just when onion looks translucent.
- SKIPPED soaking cashews? Soak for at least 15 minutes for a smoother, creamier texture.
Quick kitchen fixes
- When soup is too thick, splash in hot broth and stir until silky.
- If using store-bought vegan cheese, add a pinch of nutritional yeast for extra cheesy flavor.
- Splash a bit of lemon juice if the soup tastes flat or dull.
- Patch a burnt garlic base by quickly stirring in fresh garlic and onion, then restart the sauté.
- Shield the soup from overcooking by removing from heat as soon as it’s heated through and velvety.
Prep, store, and reheat tips
- Prep the broccoli and cashew mixture ahead by soaking cashews for 15 minutes—store in the fridge for up to 24 hours. The prep makes blending smoother and speeds up cooking.
- The soup can be made a day in advance. Reheat gently on the stove over low heat, stirring often. The flavors deepen overnight, with broccoli becoming slightly softer and more integrated.
- Store leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken slightly—stir in a splash of broth or water when reheating to restore creaminess.
- Reheat in a saucepan over low heat until steaming, about 5-7 minutes. Watch for bubbling at the edges and a fragrant, cheesy aroma. Adjust seasoning as needed.
Top questions about vegan broccoli cheddar soup
1. Can I make this soup ahead of time?
Yes, the soup can be refrigerated for up to 3 days. Reheat gently on the stove, stirring often until steaming and creamy again.
2. Does the flavor change after refrigeration?
Absolutely, it tastes even better after a day as flavors meld. Just reheat slowly and adjust seasoning if needed.
3. My soup got too thick—what do I do?
If the soup thickens too much after cooling, stir in a little hot broth or water to loosen it up before serving.
4. Can I freeze leftovers?
Yes, you can freeze it in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
5. Can I substitute the broccoli?
You can swap broccoli for cauliflower or peas if you prefer a different vegetable profile, though flavor and texture will vary.
6. What if I don’t have soaked cashews?
Use raw cashews soaked for 15 minutes to ensure a smooth, oozy texture. Roasted cashews add a deeper, toasted flavor.
7. What are good substitutes for nutritional yeast?
You can replace nutritional yeast with a pinch of smoked paprika or a splash of soy sauce for umami, though flavor will differ.
8. How do I make the soup brighter?
Add a squeeze of lemon juice or a splash of vinegar at the end to brighten flavors and mimic the cheesy tang.
9. My soup tastes flat—what can I do?
If the soup is too bland, add more salt, lemon juice, or nutritional yeast. Adjust gradually and taste as you go.
10. What’s the best way to blend the soup?
Use a high-speed blender for the smoothest, silkiest texture. A regular blender works too, but may require blending in batches.
This soup feels like a small act of rebellion, turning a childhood favorite into something plant-based and honest. It’s comforting to know that you can get that cheesy, velvety richness without dairy, especially on chilly days when only a warm bowl will do.
Cooking this dish reminds me that nostalgia and nutrition can go hand in hand. It’s simple, imperfect, and full of honest flavors that make each spoonful a little celebration of how good vegan comfort food can be.