Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (1 liter)
  • 1 cup raw cashews, soaked in hot water for at least 30 minutes, then drained (140g)
  • 1/2 cup nutritional yeast (30g)
  • 2 tablespoons lemon juice (30 ml)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 4 cups broccoli florets, chopped (about 1 large head) (400g)
  • 1/4 cup grated vegan cheddar cheese, optional for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Add vegetable broth, soaked and drained cashews, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper to the pot.
  3. Bring the mixture to a simmer and cook for 10 minutes to soften the cashews. Carefully transfer the soup to a high-speed blender (or use an immersion blender) and blend until completely smooth and creamy.
  4. Return the blended soup to the pot. Add the chopped broccoli florets.
  5. Simmer for 15-20 minutes, or until the broccoli is tender but still slightly firm.
  6. Taste the soup and adjust seasonings as needed. Add more salt, pepper, or nutritional yeast to enhance the cheesy flavor.
  7. Ladle into bowls and garnish with grated vegan cheddar cheese (if using).