This is a thick, creamy broccoli soup that gets its cheesy flavor from cashews, nutritional yeast, and miso — no dairy required. It tastes genuinely rich, not like a compromise. If you’ve been skeptical about plant-based soups delivering real comfort, this one is worth your time.
Ingredient notes
- Cashews: Raw, unsalted only. Roasted cashews won’t blend smooth and will taste off. If you forgot to soak them, a 15-minute simmer in boiling water works almost as well as an overnight soak.
- Nutritional yeast: Sold in most grocery stores near the health foods or bulk bins — it looks like yellow flakes. It’s not the same as active dry yeast and the two are not interchangeable. It provides the savory, cheesy flavor here.
- White miso paste: White (shiro) miso is mild and slightly sweet. Yellow miso works too. Avoid red or dark miso — the flavor is too strong and will overpower everything else.
- Dijon mustard: Don’t skip it. It sharpens the overall flavor without tasting like mustard in the finished soup.
- Unsweetened plant milk: Oat milk gives the creamiest result. Avoid anything sweetened or vanilla-flavored.
The short version of why this works
Two things actually matter here. First, soaking the cashews before blending is what gives the soup its smooth, creamy body — under-soaked cashews leave a gritty texture no amount of blending will fix. Second, adding the broccoli florets in two stages (some blended in, some stirred in at the end) means you get both the deep green color and actual pieces of broccoli in every bowl. Skipping the second addition turns this into a purée, which is fine but noticeably less interesting to eat.
If something goes sideways
- Soup tastes flat or bland: Add more miso paste, a small squeeze of lemon juice, or a pinch of salt — taste after each addition. Nutritional yeast and miso both vary by brand, so seasoning at the end is essential.
- Cashew cream is grainy after blending: The cashews weren’t soaked long enough. Keep blending on high for another 60–90 seconds, or strain the cream through a fine mesh sieve before adding it to the pot.
- Soup is too thick: Stir in warm vegetable broth a splash at a time until you reach the consistency you want. Don’t add cold liquid straight from the fridge — it can make the soup seize slightly.
- Broccoli florets turned army green: They cooked too long after being added at the end. Pull the pot off the heat as soon as the florets are just tender — about 3–4 minutes is usually enough.
- Soup separated or looks oily after reheating: Reheat low and slow, stirring frequently. A quick blitz with an immersion blender will bring it back together.
Storage and reheating
Refrigerate leftovers in a sealed container for up to 4 days. The soup thickens considerably as it sits, so add a splash of vegetable broth or plant milk when reheating and stir well over medium-low heat. This soup can be frozen for up to 2 months — freeze it before adding the final broccoli florets if possible, since they turn soft after freezing. Thaw overnight in the fridge, then reheat gently on the stovetop. Skip the paprika oil garnish when storing — it’s not worth the extra dish.
Vegan Broccoli “Cheese” Soup
Equipment
- Heavy-bottomed pot or Dutch oven (5–6 quart)
- High-speed blender (or standard blender)
- Immersion blender (optional, for in-pot blending)
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle
- Baking sheet (optional, for croutons)
Ingredients
For the Aromatics & Base:
- 1 cup raw cashews unsalted, preferably whole; soak for ultra-smooth texture
- 3 cups boiling water for quick soaking cashews; discard after soaking
- 2 tbsp extra-virgin olive oil for sautéing; choose a fruity, medium-intensity oil
- 1 large yellow onion, diced about 1 1/2 cups; choose firm, heavy onion
- 2 ribs celery, diced about 1/2 cup; look for bright, crisp ribs
- 1 large carrot, diced about 3/4 cup; adds sweetness and color
- 2 tsp kosher salt, divided 1 tsp for sautéing, remainder to finish; adjust to taste
- 4 cloves garlic, minced freshly minced for best aroma
- 1 medium Yukon Gold potato, peeled and diced 1/2-inch about 8 oz; for natural creaminess
- ½ tsp ground turmeric for warm color and subtle earthiness
- ½ tsp smoked paprika adds gentle smokiness reminiscent of cheddar
- 28 oz broccoli (crowns and stems) about 2 large heads; separate 2 cups peeled diced stems and 6 cups small florets
- 5 cups low-sodium vegetable broth preferably a clean, neutral broth (e.g., Pacific Foods or homemade)
For the Cashew “Cheddar”:
- 1 ½ cups unsweetened oat milk or almond milk; choose a barista or cooking variety for better body
- ½ cup nutritional yeast cheesy depth; look for fresh, golden flakes (Bragg or Red Star)
- 1 ½ tbsp white miso paste for umami and a cultured, cheesy tang (Hikari or Miso Master)
- 2 tsp Dijon mustard sharpens the cheddar-like profile
- 1 ½ tbsp fresh lemon juice brightens and balances richness
To Finish & Garnish:
- 1 tsp freshly ground black pepper adjust to taste
- ½ cup vegan cheddar-style shreds (optional) for garnish; Violife or Miyoko’s melt well
- 2 tbsp fresh chives, thinly sliced bright, gentle onion note
- 1 tbsp extra-virgin olive oil (for paprika oil, optional) stir with paprika for a finishing swirl
- ¼ tsp smoked paprika (for paprika oil, optional) whisk into oil with a pinch of salt
- 2 cups sourdough bread, cut into 3/4-inch cubes (optional croutons) day-old bread toasts best
- 1 tbsp olive oil (for croutons, optional) toss with bread and a pinch of salt
Instructions
- Prep Produce (about 10 minutes): Dice the onion, celery, and carrot. Peel and dice the potato into 1/2-inch cubes. Separate broccoli stems from florets; peel tough stem exteriors and dice stems (about 2 cups), then cut florets into small, bite-size pieces (about 6 cups).
- Quick-Soak Cashews (10 minutes): Place cashews in a heatproof bowl and cover with 3 cups boiling water. Soak 10 minutes, then drain well. This yields an ultra-smooth, cream-like base without dairy.
- Optional Croutons (8–10 minutes at 425°F/220°C): Preheat oven to 425°F (220°C). Toss 2 cups bread cubes with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and bake 8–10 minutes, until golden and crisp. Cool on the pan.
- Sauté Aromatics (6–8 minutes): Heat 2 tbsp olive oil in a heavy pot over medium heat until shimmering. Add onion, celery, carrot, and 1 tsp kosher salt. Cook, stirring occasionally, until softened and lightly golden at the edges for deeper flavor (listen for a gentle sizzle; adjust heat to avoid scorching).
- Bloom Garlic and Spices (2 minutes): Add minced garlic; cook 1 minute until fragrant. Stir in diced potato, turmeric, and smoked paprika; cook 1 minute more to bloom the spices—colors will deepen and aromas will lift.
- Build the Base (12 minutes simmer): Add the diced broccoli stems and 5 cups vegetable broth. Bring to a boil, then immediately reduce to a lively simmer. Cover partially and cook about 12 minutes, until the potato is tender when pierced.
- Add Florets for Color (4 minutes): Stir in 4 cups of the broccoli florets (reserve about 2 cups for texture later). Simmer 4 minutes until the florets turn bright green and just tender.
- Blend the Cashew “Cheddar” (45–60 seconds): In a blender, combine the drained cashews, oat milk, nutritional yeast, miso, Dijon, and lemon juice. Blend on high until completely velvety and glossy, 45–60 seconds. If you don’t have a high-speed blender, blend longer or strain for extra silkiness.
- Purée the Soup Base (1–2 minutes): Using an immersion blender, blend the pot until mostly smooth with a little texture remaining. Alternatively, carefully transfer about half the soup to a blender and purée, then return it to the pot. If blending hot liquids, vent the lid and cover with a towel to safely release steam.
- Enrich and Finish Cooking (3–4 minutes on low): Stir in the cashew “cheddar” and the remaining 2 cups broccoli florets. Cook on low heat for 3–4 minutes—aim for a gentle simmer around ~180°F (82°C)—until slightly thickened and the last florets are crisp-tender.
- Season and Balance (1–2 minutes): Add black pepper and additional salt to taste (start with the remaining 1 tsp salt). Adjust thickness with a splash of broth or oat milk. The perfect bowl should be pourable yet luxuriously creamy, with a bright green hue.
- Garnish and Serve: Ladle into warm bowls. Top with chives, a swirl of paprika oil (1 tbsp olive oil + 1/4 tsp smoked paprika + pinch salt), optional vegan cheddar shreds, and croutons. Serve immediately while vibrant and steaming.
Notes
Michelle’s Tips:
- Deeper Savoriness: Add 1–2 tsp white wine vinegar instead of some lemon for a subtler acidity, or a dash of tamari for a darker umami note.
- Color and Body: A small carrot and turmeric deliver that signature “cheddar” glow—don’t skip. If you want thicker soup, add an extra 1/2 cup diced potato.
- Nut-Free Variation: Replace cashews and oat milk with 1 1/2 cups unsweetened, full-fat oat creamer or a blend of 1 cup silken tofu + 1/2 cup oat milk; add 1 tbsp olive oil for richness.
- No Immersion Blender? Work in batches in a standard blender. Fill no more than halfway, vent the lid, and cover with a towel to release steam safely.
- Faster Caramelization: Add a pinch of baking soda to the sautéing onions to speed browning (it raises pH), but use sparingly—just a pinch—to avoid off flavors.
- Broccoli Technique: Using stems in the simmer and holding back some florets for the end gives both depth and fresh green bite.
Nutrition
Frequently asked questions
Can I make this without a high-speed blender?
Yes, but soak the cashews longer — a full 8 hours rather than 2 — and blend in smaller batches. A standard blender can handle this soup; it just takes more patience and you may want to strain the cashew cream before adding it.
I’ve never used nutritional yeast before. How much does it actually taste like cheese?
It tastes savory and slightly nutty, not exactly like cheddar, but it adds the umami depth that makes the soup feel cheesy rather than just creamy. Combined with the miso and mustard in this recipe, the overall effect is convincing.
Can I use frozen broccoli instead of fresh?
Yes. Use frozen florets straight from the bag — no need to thaw first. The texture will be slightly softer than fresh, but the flavor holds up well and it’s a perfectly reasonable shortcut.
Is there a nut-free version for someone with a cashew allergy?
Substitute the soaked cashews with an equal amount of raw sunflower seeds, soaked the same way. The flavor is slightly earthier but the creamy texture is very similar. Silken tofu blended smooth is another option.
My soup doesn’t look yellow-orange like broccoli cheese soup usually does. What went wrong?
Nothing went wrong — check your turmeric quantity first, as it’s the main source of that golden color. If you used less than the recipe calls for, stir in a little more now. The color also deepens slightly as the soup simmers.
Can I make this ahead of time for a dinner party?
Yes, and it actually tastes better the next day once the flavors have had time to settle. Make the full soup but hold back the final broccoli florets, refrigerate overnight, then reheat gently and stir in the florets just before serving.
More plant-based recipes to try
- Golden Curried Parsnip Soup
- Smoky Spanish Chickpea Stew
- Vegan Polish Hunter’s Stew
- Crispy Tofu Broccoli Stir-Fry