This vegan broccoli cheddar soup without cashews is the ultimate comfort dish! It's creamy, made in one pot and is ready to eat in just 30 minutes. Quick & easy to make, this soup makes the perfect lunch or weeknight dinner!
0 To a 5 quart dutch oven or large pot, add the vegan butter, garlic, and onion. Cook over medium heat for 3-5 minutes until the onions are translucent, stirring continuously.
1 Sprinkle the flour over the onions and garlic and whisk for 1-2 minutes. The butter will absorb the flour and it should become thick and clumpy, almost like a wet dough (refer to the images under the "instructions" section if you're not sure how this should look).
2 Next, slowly pour in all of the vegetable broth, whisking continuously to avoid any clumping. You should be left with a smooth yet slightly thickened base for the rest of the soup.
3 Add in the broccoli, carrots, nutritional yeast, salt, pepper, and paprika.
4 Bring to a boil then reduce to medium low heat and let simmer for 15 minutes, or until the broccoli and carrots are cooked through.
5 Either lower the heat as much as you can or remove from heat completely then stir in the non-dairy milk and vegan cheddar cheese. Continue to stir until the vegan cheese has fully melted.
6 Taste and adjust seasonings to your preference then serve immediately with a piece of baguette or homemade croutons, and enjoy!
