This vegan broccoli cheddar soup is my attempt to bottle childhood nostalgia without a single drop of dairy. I remember slurping bowls of the real deal on chilly days, feeling that cheesy warmth spread through my chest. Now, I chase that same comfort, but with plant-based ingredients that feel just as indulgent.
It’s not just about copying flavors; it’s about capturing that creamy, velvety texture and the sharp, tangy punch of cheddar—only without the cheese. I’ve tinkered and tested until each spoonful feels familiar, soothing, and surprisingly rich, even without the dairy. It’s a little chaotic in the kitchen, but the results are worth every stir.
Focusing on recreating the nostalgic, cheesy comfort of traditional broccoli cheddar soup using only plant-based ingredients, aiming to evoke childhood memories and familiar flavors without dairy.
Reviving Childhood Comfort
- Making this soup feels like a warm hug on a cold day, comforting and surprisingly satisfying without any cheese.
- I love how the broccoli’s bright, slightly bitter note cuts through the richness, keeping it lively and fresh.
- There’s a quiet pride in recreating that cheesy flavor with just nutritional yeast and cashews—no dairy needed.
- Every spoonful reminds me of lazy Sunday afternoons, cozy and full of simple, honest flavors.
Reviving Childhood Comfort
- This soup came together one cold weekend when I was craving that cheesy, creamy comfort of childhood but wanted to keep it plant-based. I was experimenting with ways to mimic that sharp cheddar flavor without any dairy, and somehow, blending nutritional yeast with cashews felt just right. Since then, it’s become my go-to for cozy nights and quick lunches that feel indulgent but are actually pretty straightforward.
- I remember the first time I nailed the flavor—smelling that bubbling pot, the aroma of toasted garlic mingling with the nutty, cheesy scent. It was a small victory, like capturing a memory in a bowl. Now, I make it whenever I want a little bit of homemade, cheesy warmth that’s honest and satisfying.
- heading: ‘The story behind this recipe’
Trivia and Historical Notes
- This soup draws inspiration from classic American comfort food, which traditionally combines cheese and broccoli in a creamy base.
- Vegan adaptations of cheese-based dishes surged in popularity during the early 2010s, driven by plant-based movements and dietary restrictions.
- Nutritional yeast, a key ingredient here, was originally a byproduct of beer brewing and became a popular vegan ‘cheese’ flavor enhancer.
- Broccoli became a staple in American kitchens in the 20th century, appreciated for its versatility and health benefits, making it a natural choice for this soup.
Ingredient breakdown: key components
- Cashews: I love how they become luxuriously creamy when blended, giving that velvety texture. Swap with almonds if you prefer a lighter nut flavor, but watch out for a slightly thinner soup.
- Nutritional Yeast: It’s my secret to that cheesy, umami punch—think of it as the soul of this soup. If you don’t have it, try miso paste for depth, but it’ll add a different kind of richness.
- Broccoli: Bright green and crisp-tender, I like to add it last for a fresh bite. Overcooked broccoli turns dull and mushy, so keep an eye on it and add more for a vibrant, slightly bitter contrast.
- Onion & Garlic: These form the aromatic base that makes everything smell like home. Sauté until fragrant and golden—if they burn, start over, or they’ll turn bitter.
- Vegan Cheddar: I use a blend of plant-based cheeses for that sharp, melty flavor. If you skip it or use a mild variety, the soup’s cheesy feel will be softer, but still cozy.
- Plant Milk: I prefer unsweetened almond or oat milk for creaminess. Use coconut milk for a richer, more tropical note, but it can overpower if used excessively.
- Oil & Spices: A splash of olive oil and a pinch of smoked paprika add depth and warmth—skip if you want a milder taste, but don’t skip the oil, or it’ll be dull.
Spotlight on key ingredients
Cashews:
- I love how they become luxuriously creamy when blended, giving that velvety texture. Swap with almonds if you prefer a lighter nut flavor, but watch out for a slightly thinner soup.
- Nutritional Yeast: It’s my secret to that cheesy, umami punch—think of it as the soul of this soup. If you don’t have it, try miso paste for depth, but it’ll add a different kind of richness.
Broccoli:
- Bright green and crisp-tender, I like to add it last for a fresh bite. Overcooked broccoli turns dull and mushy, so keep an eye on it and add more for a vibrant, slightly bitter contrast.
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Notes for ingredient swaps
- Dairy-Free: Use coconut cream or cashew cream instead of plant milk for extra richness, but expect a more tropical or nutty flavor.
- Nut Alternatives: Swap cashews with sunflower seeds or hemp seeds if nut allergies are a concern, though it might alter creaminess slightly.
- Cheese Flavor: Nutritional yeast can be replaced with miso paste for umami depth, but it will add a different tang and saltiness.
- Vegetables: Use frozen broccoli if fresh isn’t available; it’s just as vibrant after steaming and blends well.
- Lemon Juice: Replace with apple cider vinegar for brightness, but use sparingly to avoid overpowering the cheesy notes.
- Spices: Smoked paprika can be swapped for chipotle powder for a smoky kick, or omit for a milder soup.
- Oil: Olive oil can be replaced with avocado oil for a milder, buttery flavor, especially good if you prefer a subtle taste.
Equipment & Tools
- Large pot or Dutch oven: For simmering vegetables and soup base
- Blender: To create a smooth, creamy base
- Knife and cutting board: For chopping vegetables and aromatics
- Spoon or spatula: For stirring and combining ingredients
Step-by-step guide to vegan broccoli cheddar soup
- Gather all your tools: a large heavy-bottomed pot or Dutch oven for simmering, a blender for creamy blending, a spoon for stirring, and a knife and cutting board for prep.
- Start by chopping 1 medium onion and 3 cloves garlic finely. Set aside.
- In the pot, heat 2 tbsp olive oil over medium heat (~160°C/320°F). Add onion and garlic. Sauté for about 5 minutes until fragrant and translucent, stirring frequently. They should smell sweet and slightly caramelized, not burnt.
- While aromatics cook, chop 4 cups broccoli into small florets. Set aside.
- Add 4 cups vegetable broth to the pot. Bring to a gentle simmer (~85°C/185°F). Add broccoli florets. Cook for 8-10 minutes until tender but still bright green. Test by piercing a floret with a fork; it should be easily pierced but not mushy.
- Meanwhile, in a blender, combine 1 cup raw cashews (soaked for 20 minutes if raw), 1/4 cup nutritional yeast, 1 tbsp lemon juice, 1/2 tsp smoked paprika, and 1 1/2 cups plant milk (almond or oat). Blend until very smooth, about 30 seconds. The mixture should be creamy and velvety, with a faint cheesy aroma.
- Once broccoli is cooked, transfer it with some cooking liquid into the blender. Blend until smooth, adding more plant milk if needed for desired creaminess. Taste and adjust salt or nutritional yeast if needed.
- Pour the blended mixture back into the pot. Stir well and warm over low heat (~85°C/185°F) for 5 minutes, just to meld flavors. Do not boil vigorously to prevent separation.
- Check the soup’s texture; it should be velvety and slightly thickened. If too thick, stir in a splash more plant milk. If too thin, simmer gently uncovered for a few more minutes.
- Taste again, adjusting seasoning—more salt, lemon juice, or nutritional yeast if needed. The soup should smell cheesy, bright, and inviting.
- Serve hot, garnished with a sprinkle of additional nutritional yeast or chopped fresh herbs if desired. Enjoy the cozy, vibrant bowl.
Once heated through and blended to your desired creaminess, serve immediately. Garnish with a sprinkle of nutritional yeast or fresh herbs for added flavor and visual appeal.
How to Know It’s Done
- The broccoli florets are tender but not mushy after boiling.
- The blended cashew mixture is smooth, velvety, and cheesy-smelling.
- The soup has a rich, bright flavor with a balanced cheesy tang.
Vegan Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Chop the onion and garlic finely, setting them aside for later.
- Heat the olive oil in a large pot over medium heat until it shimmers and begins to smell fragrant.
- Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes, stirring often, until the onion becomes translucent and fragrant with a slight golden hue.
- Pour in the vegetable broth and bring it to a gentle simmer. Add the broccoli florets and cook for 8-10 minutes until tender and bright green.
- While the broccoli cooks, drain and rinse the soaked cashews. In a blender, combine the cashews, nutritional yeast, lemon juice, smoked paprika, and plant-based milk. Blend until completely smooth and creamy, about 30 seconds.
- Once the broccoli is tender, transfer the cooked florets and some cooking liquid into the blender. Blend until very smooth, adding more plant milk if needed to reach your desired creaminess.
- Pour the blended mixture back into the pot. Warm over low heat, stirring occasionally, for about 5 minutes to let flavors meld. Adjust seasonings with salt to taste.
- Check the soup’s consistency; it should be velvety and thickened. If too thick, stir in a splash of plant milk. If it’s too thin, simmer uncovered for a few more minutes until it thickens slightly.
- Taste the soup and adjust the seasoning—adding more salt or lemon juice if needed to brighten and enhance the cheesy flavor.
- Serve the hot soup in bowls, garnished with a sprinkle of additional nutritional yeast or fresh herbs if desired. Enjoy the comforting, velvety bowl of cheesy goodness.
Tips for the perfect vegan broccoli cheddar soup
- Toast the nutritional yeast lightly in a dry pan before blending to enhance its cheesy aroma.
- Sauté onions and garlic until fragrant and golden—this deepens flavor and prevents bitterness.
- Use warm plant milk when blending to keep the cashew mixture smooth and prevent clumping.
- Add broccoli last and cook until just tender; overcooked broccoli loses its vibrant color and crunch.
- Puree the soup in batches if your blender is small—this prevents splatters and ensures smoothness.
- Adjust seasoning with lemon juice and salt at the end; this brightens and balances the cheesy depth.
- If the soup thickens too much while resting, stir in a splash of plant milk to loosen it up before serving.
Common mistakes and how to fix them
- FORGOT to simmer long enough → Let it bubble gently for full flavor development.
- DUMPED the broccoli in boiling water → Blanch quickly, then transfer to ice bath to keep vibrant.
- OVER-TORCHED the garlic → Sauté on medium-low, fragrant and golden, not burnt and bitter.
- MISSED seasoning at the end → Taste and adjust salt and acidity before serving.
Quick fixes and pantry swaps
- When sauce is too thick, splash in warm plant milk and stir until silky.
- If soup is bland, splash in lemon juice or a dash of miso to brighten.
- Splash some olive oil on top for added richness if it feels too light.
- Patch over a burnt garlic base with fresh garlic and a touch of broth.
- Shield the soup with a lid if it starts to crackle and threaten to boil over.
Prep, store, and reheat tips
- Prep the vegetable and cashew mixture a day in advance; store in an airtight container in the fridge for up to 24 hours. The flavors meld beautifully after a night, with a slightly richer aroma when reheated.
- Cook and blend the soup base ahead, then refrigerate for up to 2 days. Reheat gently on the stove, stirring often, until steaming and velvety—watch for any separation and stir in a splash of plant milk if needed.
- Leftovers keep well in the fridge for 3-4 days. The soup may thicken slightly; add warm plant milk while reheating to restore creaminess and check seasoning for brightness.
- For freezer storage, transfer cooled soup into freezer-safe containers. It’s best enjoyed within 1 month. Thaw in the fridge overnight, then reheat slowly, checking for texture and flavor balance. The soup might develop a slightly deeper cheesy flavor after freezing.
Top Questions About Vegan Broccoli Cheddar Soup
1. Can I use different nuts or seeds?
Yes, you can substitute the cashews with soaked sunflower seeds for a slightly nuttier flavor and similar creaminess.
2. Can I use frozen broccoli instead of fresh?
Absolutely, using frozen broccoli works fine; just steam it directly from frozen until tender, about 8-10 minutes.
3. What if I don’t have nutritional yeast?
Yes, nutritional yeast provides a cheesy flavor, but miso paste can work as a substitute for umami and saltiness.
4. Can I use different plant milks?
You can replace plant milk with coconut milk for a richer, tropical flavor, but use less to avoid overpowering the soup.
5. Is this soup soy-free?
To make it soy-free, use rice or oat milk instead of almond or cashew-based milks for creaminess without soy.
6. How can I add more smoky flavor?
Yes, for a smoky flavor, add a pinch of smoked paprika or chipotle powder during blending or cooking.
7. The soup looks grainy after blending. What now?
If the soup separates after blending, reheat gently and stir in a splash of plant milk to restore smoothness.
8. How long does it keep?
You can store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on low, stirring often.
9. Can I freeze this soup?
Yes, you can freeze the soup in airtight containers for up to a month; thaw in the fridge overnight before reheating.
10. How do I make the flavor pop?
Adding a squeeze of lemon juice at the end brightens the flavor and enhances the cheesy taste.
This soup isn’t just a quick fix for comfort food cravings; it’s a reminder that familiar flavors can be reimagined with simple, honest ingredients. The way the cheesy aroma fills the kitchen, even without dairy, keeps me coming back to this recipe. It’s a humble bowl that captures nostalgia and a bit of kitchen magic every time.
In a world rushing toward complex, this straightforward, creamy soup still manages to feel special—warming both the body and the soul, one spoonful at a time.
At Salt Strategist, we believe food is more than just nourishment; it’s a story, a memory, and an experience meant to be shared. Our blog is dedicated to exploring the art of cooking with a focus on everyday meals, kitchen tips, and inspiring recipes that bring people closer together around the table.
Our Story
Salt Strategist was founded by Emily Carter, a passionate home cook and culinary storyteller from Portland, Oregon. Growing up in a family that valued Sunday dinners and homemade meals, Emily discovered early on that food has the power to connect hearts and cultures.
Her vision for Salt Strategist is simple: to make cooking approachable, exciting, and rewarding for everyone. Whether you are a seasoned chef or just starting your cooking journey, this blog is here to inspire confidence in the kitchen with easy-to-follow recipes, clever cooking strategies, and flavour-packed ideas.