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    Realtor Mom Healthy Home

    Vegan Broccoli “Cheddar” Soup

    I recently had to go dairy free and cheese is definitely the food I miss the MOST!! I am also Celiac so finding gluten free and dairy recipes that are just as satisfying as the original can be TOUGH!!!  I have been working on this recipe and finally have it down!  I hope you will enjoy it as much as I do!

    Ingredients

    • 3 cups of broccoli
    • 2 cups of cauliflower
    • 6 Tbsp of Nutritional Yeast
    • Small Red Onion
    • 1 cup Vegetable Broth
    • 1 tbsp olive oil
    • 1/2 cup raw cashews
    • 1/2 cup sunflower seeds (could do all cashews instead)
    • Salt to taste
    • Optional- shredded carrots 1/4 cup cut into very small pieces
    • Optional – red pepper flakes

    Equipment Needed

    • Blender
    • Instant Pot
    • Potato Masher

    Directions

    I do this recipe in the instant pot but it could be easily adapted for stove top and just as fast!

    • Put cashews and sunflower seeds in a cup of very hot water and set aside for at least 1/2 hour.
    • Finely chop your onion.  Set instant pot to saute, add olive oil and red onion and saute for 3-5 minutes.
    • Add broccoli, cauliflower and carrots to the pot, saute for 1 minute and then add 1 cup of vegetable broth and deglaze the pan to be sure nothing is stuck to the bottom.
    • Steam veggies on steam setting for 4 minutes. Allow to natural release and then lightly mash everything together with a potato masher.
      • If you like a thinner soup (I do not!), add 1/2 cup more of broth and use an immersion blender to puree.
    • If a half hour has gone by, drain the nuts.  Toss them in a blender with 1 cup of vegetable broth and 6 tablespoons of nutritional yeast.  Blend to a creamy thick mixture.  If needed add more water, 1 tbsp at a time. The mixture should not be chunky! Add puree to the instant pot, stir to combine.  Add salt to taste
    • Manually cook the soup for 3 minutes, natural release & serve!

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