Vegan Broccoli Cheddar Soup

This week while you’re staying in and hunkering down, whip up a pot of my Vegan Broccoli Cheddar Soup that tastes rich and hearty like the real deal!⁣

I used my vegan mac and cheese recipe to swirl in with the mild broccoli soup to create an absolutely creamy dream. I promise your family won’t ever think (or need to know haha) that it’s fully vegan!⁣

You’ll make the broccoli soup and the “cheese” sauce separately then mix altogether for a creamy, velvety soup full of veggies that only tastes SO decadent.

Vegan Broccoli Cheddar Soup

A rich, creamy and velvety soup full of veggies that only tastes SO decadent!
PREP5 mins
COOK20 mins
TOTAL25 mins
SERVING SIZE: 4 people


  • 1 head broccoli, chopped into florets
  • 1 yellow onion, diced
  • 3 carrots, peeled and sliced
  • 2 small yellow potatoes, quartered
  • 2 cloves garlic, minced
  • 4 cups vegetable broth, can sub chicken broth if not vegan
  • ¾ cup coconut milk
  • 1 cup raw cashews
  • 3 tbs. nutritional yeast
  • ½ lemon, juiced
  • 1 tsp. cayenne pepper
  • salt and pepper


  • Start by 2 tbs. olive oil in a large pot or dutch oven over medium heat. when warm, add 1/2 of diced yellow onion and sauté until soft, about 5 mins. add in broccoli florets, 1 diced yellow potato and minced garlic and cook another 3-5 minutes. season with salt and pepper, then add vegetable or chicken stock and bring to a boil. turn heat down to simmer.⁣
  • Place cashews into a small bowl and cover with water to soak. ⁣
  • Separately in a small sauce pan, place other 1/2 of diced yellow onion, carrots and 1 yellow potato and cover with water. cover with lid and bring to a boil. when veggies are soft, about 6-8 minuets, take off heat and let cool slightly before adding veggies to blender. add in nutritional yeast, drained soaked cashews, coconut milk, lemon juice, cayenne pepper, a tsp. each of salt + pepper and 3/4 cup of water from sauce pan. blend (holding blender top down). taste for seasoning and then pour into bowl, rinsing our blender.⁣
  • Next, blend broccoli soup. blend a few cups at a time, putting creamy blended soup into another bowl. continue to blend and then add blended soup back to the pot. swirl in cheese sauce and mix to blend. serve warm! 


I topped our bowls with spiced fried chickpeas! make easily by warming oil in pan. season drained, rinsed and dried chickpeas with paprika, salt and pepper. fry in hot oil until crispy, about 5 minutes!

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