Making a vegan broccoli cheddar soup used to seem like a tall order—finding that creamy, cheesy texture without dairy felt like chasing a ghost. Over time, I realized it’s more about understanding the magic of plant-based ingredients that mimic richness, like cashews and nutritional yeast. It’s surprisingly straightforward once you get the hang of balancing those flavors, and the result is just as comforting as the classic version.

This soup isn’t just about substituting dairy; it’s about embracing the challenge of creating something luscious and satisfying with what’s in your pantry. I love how the broccoli gets tender and slightly caramelized, adding a natural sweetness that cuts through the cheesy depth. It’s a warm hug on cold days, but also a reminder that you don’t need dairy to make something feel indulgent and real.

Focusing on how creamy, cheesy textures can be achieved without dairy, making it accessible and comforting for vegans craving that familiar rich flavor.

Redefining Comfort Food with Plants

I used to shy away from vegan cheese, unsure if I’d ever get that gooey, satisfying melt I craved.
This soup reminds me of cozy winter nights with my family—simple, hearty, and full of honest flavors.
Seeing skeptics take a first spoonful and softly say ‘Wow’ makes all the testing worth it.
I love how a splash of hot sauce or a sprinkle of fresh herbs can totally change the vibe of this dish.
There’s a quiet pride in making something so creamy and indulgent entirely from plants.

The story behind this recipe

This recipe came together one chilly evening when I was craving that cheesy, comforting soup but wanted to keep it entirely plant-based. I’d been experimenting with cashews and nutritional yeast to mimic the melt and depth of cheese, and suddenly, the idea clicked—why not make broccoli the star and build from there? It’s funny how a simple bowl can evoke so much nostalgia, reminding me of family dinners and the joy of making something familiar feel fresh and accessible. That moment of discovery felt like a small victory, and now, it’s become a go-to when I want cozy without compromise.

Trivia and Historical Notes

This vegan broccoli cheddar soup draws inspiration from traditional American comfort food, reimagined with plant-based ingredients in the 21st century.
Nutritional yeast, a key flavor booster, has been used by vegans since the 1940s to add cheesy notes without dairy, giving this soup its authentic richness.
Broccoli, originally cultivated in the Roman Empire, was once considered a delicacy and now is a staple in hearty soups like this one.
Cashews, often used as a cream substitute, became popular in vegan cooking in the 1990s and are essential for that silky, cheesy texture.
This soup exemplifies the trend of plant-based comfort foods gaining popularity during colder months and amidst a shift toward sustainable eating.

Ingredient breakdown: key components

Cashews: I find them buttery and rich, blending into a velvety base that tricks your palate into thinking it’s dairy. If you prefer a lighter touch, try almonds, but the creaminess won’t be quite the same.
Nutritional Yeast: It adds that nutty, cheesy aroma that fills the kitchen as it toasts. If you’re out, a splash of miso can boost umami, though it shifts the flavor profile a bit.
Broccoli: Fresh florets give a bright, slightly sweet crunch once cooked, but frozen works fine if you need convenience—just be sure to drain well to avoid excess water.
Vegetable Broth: I go for a rich, homemade batch, but store-bought low sodium works perfectly if you want quick results. Just taste before adding salt.
Onion & Garlic: Sauté until fragrant and translucent—this step is where the soup starts to develop its depth. If they burn or turn bitter, lower the heat and stir more often.
Nutritional Thickener (like arrowroot or cornstarch): I prefer arrowroot for a glossy finish and neutral flavor. Mix it smoothly with cold water before adding to avoid lumps.
Optional Heat & Herbs: A pinch of smoked paprika or a dash of thyme can add warmth. Fresh herbs like chives or parsley brighten the final bowl, so don’t skip that splash of color and freshness.

Spotlight on key ingredients

Cashews:

I find them buttery and rich, blending into a velvety base that tricks your palate into thinking it’s dairy. If you prefer a lighter touch, try almonds, but the creaminess won’t be quite the same.
Nutritional Yeast: It adds that nutty, cheesy aroma that fills the kitchen as it toasts. If you’re out, a splash of miso can boost umami, though it shifts the flavor profile a bit.

Broccoli:

Fresh florets give a bright, slightly sweet crunch once cooked, but frozen works fine if you need convenience—just be sure to drain well to avoid excess water.
Vegetable Broth: I go for a rich, homemade batch, but store-bought low sodium works perfectly if you want quick results. Just taste before adding salt.

Notes for ingredient swaps

Dairy-Free: Swap out any plant-based cheese for a homemade cashew or tofu-based melt—less gooey, more subtle cheesy flavor.
Broccoli: Use kale or cauliflower for a different green note or texture—each brings its own unique twist.
Nutritional Yeast: Miso paste can boost umami if you’re out—just add a splash, but note it’s saltier and more pungent.
Cashews: Almonds or sunflower seeds can replace cashews for a lighter, less creamy base, though the richness will vary.
Vegetable Broth: Use mushroom broth for deeper umami or add a splash of soy sauce for extra depth—both boost savoriness.
Thickener: Arrowroot is my go-to for gloss and clarity, but cornstarch works fine and is more common in pantry shelves.
Herbs & Spices: Smoked paprika or a dash of liquid smoke can add a smoky layer if you want more depth or complexity.

Equipment & Tools

Large heavy-bottomed pot: For sautéing and simmering the vegetables and broth.
Blender: To create a smooth, creamy base from soaked cashews and seasonings.
Whisk: To stir in thickeners and combine ingredients smoothly.
Sharp knife: For chopping vegetables and herbs.

Step-by-step guide to vegan broccoli cheddar

Gather all equipment: a large heavy-bottomed pot, blender, whisk, and a sharp knife. Preheat your stove to medium (about 160°C / 320°F).
Roughly chop 1 large onion and 3 garlic cloves. Set aside.
In the pot, heat 2 tbsp olive oil until shimmering. Add onion and garlic; sauté for 5-7 minutes until translucent and fragrant, stirring frequently.
Meanwhile, measure out 1 cup raw cashews and soak in hot water for at least 15 minutes to soften; drain well afterward.
Add 4 cups vegetable broth to the pot, along with 3 cups chopped broccoli florets. Bring to a gentle simmer (around 85°C / 185°F). Cook for 10-12 minutes until broccoli is tender but still vibrant green.
While the broccoli cooks, drain cashews and transfer to a blender. Add 1/4 cup nutritional yeast, a pinch of smoked paprika, and 1/2 tsp salt. Pour in 1 cup of hot broth from the pot. Blend until completely smooth and creamy, about 1 minute.
Pour the cashew mixture back into the pot. Stir well and cook over low heat (about 80°C / 176°F) for 5 minutes, allowing flavors to meld. If the soup thickens too much, add more hot broth to loosen.
Taste and adjust salt or add a squeeze of lemon for brightness. If you prefer a thicker soup, blend a small portion of the cooked broccoli and cashew base with an immersion blender or regular blender, then stir back in.
For a silky finish, whisk in 1 tbsp arrowroot starch dissolved in 2 tbsp cold water. Cook for another 2 minutes until slightly thickened. Watch for a glossy texture and slight bubbling.
Remove from heat. Let sit for 2-3 minutes to settle. Ladle into bowls, garnishing with fresh herbs like parsley or chives if desired. Serve hot.

Allow the soup to rest for 2-3 minutes before serving. Finish with a squeeze of lemon or fresh herbs. Ladle into warm bowls and enjoy immediately while velvety and hot.

How to Know It’s Done

Broccoli should be tender yet bright green, not mushy.
Cashew blend must be completely smooth without graininess.
Soup should be creamy and slightly thickened, with a rich aroma and cheesy flavor.