Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup) (150g)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (950ml)
  • 1 large head of broccoli, cut into florets (approx. 4 cups) (400g)
  • 1 cup raw cashews, soaked in hot water for at least 30 minutes, then drained (140g)
  • 1/4 cup nutritional yeast (15g)
  • 2 tablespoons lemon juice (30 ml)
  • 1 teaspoon Dijon mustard (5g)
  • 1/2 teaspoon garlic powder (2g)
  • 1/4 teaspoon smoked paprika (1g)
  • Salt and black pepper to taste
  • Vegan cheddar shreds (optional)
  • Chopped fresh parsley (optional)
  • Crusty bread for serving (optional)

Instructions:

  1. Heat olive oil in a large pot. Add onion and sauté until softened. Add garlic and sauté until fragrant.
  2. Add broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until broccoli is tender-crisp.
  3. While broccoli simmers, drain soaked cashews and combine them in a blender with nutritional yeast, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Blend until completely smooth and creamy, adding a little water if needed to reach a pourable consistency.
  4. Pour cashew cream into the pot with the broccoli and broth. Using an immersion blender (or carefully transferring to a standard blender), blend the soup until smooth and creamy. Be cautious when blending hot liquids.
  5. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with vegan cheddar shreds and chopped parsley, if desired. Serve with crusty bread for dipping.