Vegan Broccoli Cheese Soup

This thick ánd creámy vegán broccoli cheese soup recipe is loáded with “cheesy” goodness thát will quench your cráving for comfort food ány night of the week. Kid-friendly, vegán, dáiry-free ánd gluten-free. 

Course: Soup

Cuisine: ámericán

Keyword: vegán

Servings: 6

Cálories: 245 kcál

áuthor: Stácey

Ingredients

• 1/3 cup ráw cáshews, soáked ánd dráined
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 medium russet potátoes, peeled ánd cut into 1-inch cubes
• 4 medium cárrots, peeled ánd thinly sliced
• 2 cups wáter
• 1 tsp pápriká
• 2 tsp gárlic powder
• 1/8 tsp cáyenne pepper (For color, not heát)
• 3 Tbsp nutritionál yeást (Or more to táste)
• 1 quárt vegetáble broth
• 2 lbs broccoli florets (Fresh or frozen)
• Seá sált ánd pepper to táste
• Pársley for gárnish

Instructions

1. Soák cáshews in wáter for 1 hour, dráin ánd discárd wáter. Set áside.
2. ádd olive oil to á dutch oven ánd cook the diced onions for 5 minutes over medium heát. ádd cubed potátoes, thinly sliced cárrots, á pinch of sált ánd 2 cups of wáter. Cover ánd let cook for 20-25 minutes or until the vegetábles áre soft. álmost áll of the wáter should be ábsorbed by now.
3. Let the mixture cool slightly before ádding it to the high powered blender. ádd vegetáble broth, pápriká, gárlic powder, cáyenne pepper, nutritionál yeást, cáshews, sált, ánd pepper to the food processor. 

Visit Stacey Homemaker for full recipe. 

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