Vegan Broccoli and Cheddar Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Broccoli

4 cups, chopped

Vegetable broth

4 cups

Raw cashews

1 cup, soaked in water for at least 2 hours

Nutritional yeast

1/4 cup

Dijon mustard

1 tablespoon

Turmeric

1/2 teaspoon

Salt

to taste

Black pepper

to taste

Shredded vegan cheddar cheese

1 cup

Instructions

1. In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
2. Add the chopped broccoli and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the broccoli is tender.
3. While the broccoli is cooking, drain and rinse the soaked cashews. In a blender, combine the cashews, nutritional yeast, Dijon mustard, turmeric, salt, and pepper. Blend until the mixture is smooth and creamy.
4. Once the broccoli is tender, pour the cashew mixture into the pot. Stir well to combine all ingredients.
5. Using an immersion blender, blend the soup until it reaches your desired smoothness. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
6. Return the blended soup to the pot and heat over low heat until warmed through. Stir in the shredded vegan cheddar cheese, allowing it to melt and incorporate into the soup.
7. Taste and adjust seasoning as needed before serving hot. Enjoy your comforting bowl of vegan broccoli and cheddar soup!