Cheddar and broccoli are a match made in heaven, and when eating plant-based, you don't have to miss out on the delicious pairing! Odds are you already have most if not all of the ingredients to make this super simple yet wonderfully tasty soup in your kitchen. When we say it is the easiest "cheddar" broccoli soup ever, we mean it.

The Easiest ‘Cheddar’ Broccoli Soup [Vegan, Grain-Free]

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Cooking Time



  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups vegetable stock
  • 6-8 cups broccoli florets
  • 2 carrots, grated
  • 1 cup raw cashews, soaked for 4 hours if you don't have a high-speed blender
  • 1 cup water
  • 1/2 cup nutritional yeast
  • 1 tablespoon of Dijon mustard
  • 2 teaspoons of smoked paprika
  • 1 tablespoon fresh lemon juice
  • 1/4 cup almond milk
  • 1/2 teaspoon cayenne pepper
  • Salt
  • Freshly cracked pepper
  • Red pepper flakes


  1. In a Dutch oven or stock pot over medium heat, add olive oil.
  2. Once hot, add onion and sauté until translucent, stirring often.
  3. Add your garlic and cook for an additional minute.
  4. Add stock, broccoli, and carrots. Cover and simmer for 20 minutes until everything is cooked through and soft.Then, break down the broccoli a bit with a wooden spoon.
  5. In your high-speed blender, combine cashews, water, yeast, mustard, spices, lemon juice, and almond milk.
  6. Blend for at least 2 minutes or until completely creamy. Add plenty of sea salt and freshly cracked pepper to taste.
  7. Pour the cashew mixture into the soup and stir well.
  8. Remove from heat and ladle into bowls. Top with cracked pepper and red pepper flakes if you desire.

Nutritional Information

Total Calories: 1206 | Total Carbs: 86 g | Total Fat: 72 g | Total Protein: 53 g | Total Sodium: 1858 g | Total Sugar: 16 g Calculation not including salt added to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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