This is a staple in our home in the winter. We love to make soups and broccoli cheese soup is a must. It’s full of tasty broccoli, carrots, and of course it’s vegan. Since we went vegan I was worried I wouldn’t get to have my favorite soup. But with a little creativity and some beautiful flavors I was bale to make broccoli cheese soup vegan. I wouldn’t change my broccoli soup to anything else every again.
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Recipe #3 Chili
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4 Cups of Broccoli
2 Medium Carrots
1 Small White Onion
3 Cups of Vegetable Broth
1 Cup of Water (for cheese sauce)
1 Cup of Raw Cashews
1/4 Cup of Unsweetened Almond Milk
1/2 Cup of Nutritional Yeast
2-3 Garlic Cloves
2 Tbsp of Salt
1 Tbsp of Black Pepper
1/2 Ground Mustard
1/2 Smoked Paprika
Dash of Cayenne Pepper
2 Tbsp Olive Oil (or oil of choice)
1 Tbsp Lemon Juice
2 Tbsp of Cornstarch or Arrow root powder (use if it’s not thick enough)
Put your cashews in a small pot and boil them for 20 minutes or soak them for 4 hours.
Dice up your onion and saute in a big pot until translucent. Next add your diced up gralic cloves to the pot and cook for 30 seconds or until fragrant.
While that is cooking peel and dice up your carrots and dice up your broccoli. Once diced up add to your pot with 3 cups of vegetable broth and simmer with the lid on for 15 minutes.
While the broccoli and carrots or simmering make your cheese sauce.
Add your water, unsweetened almond milk, ground mustard, cayenne pepper, salt, pepper, lemon juice, smoked paprika, nutritional yeast, and soaked cashews to your blender. I have a vitamix so I blend for about 2 minutes. If you don’t have a high speed blender just blend it a little longer. You want this to be as smooth as you can get it.
Add the cheese sauce to your pot and stir it all together. Now is the time to add your cornstarch or arrow root powder if it’s not to your likeness of thickness. I typical always add some cornstarch to mine.
Serve nice and warm with a piece of bread of your choosing. Enjoy!
#VEGAN #HEALTHYEATING #FREERECIPE