Growing up, a warm bowl of broccoli cheddar soup was my winter ritual, the kind that made you forget the cold outside. Reimagining it vegan wasn’t just about skipping dairy; it was about capturing that creamy, cheesy hug with plant-based ingredients that surprise you with their richness.

This recipe is a bit of a rescue mission for those of us who crave comfort food that respects our choices but doesn’t sacrifice flavor. It’s simple, honest, a little messy in the best way — I’ve tweaked it over years, and every spoonful still feels like a small victory against the winter blues.

Making this soup is almost meditative — chopping broccoli, blending cashews, stirring till everything melds into that velvety, cheesy-smelling pot. It’s a dish rooted in nostalgia but with enough tweaks to keep it fresh, satisfying that craving for warmth and familiarity without the dairy.

Focusing on the nostalgic comfort of childhood favorites, this vegan broccoli cheddar soup reimagines a classic using plant-based ingredients, blending the warmth of tradition with modern culinary compassion.

Nostalgic Comfort in Every Spoonful

Making this soup always reminds me of Sunday dinners at my grandma’s house, where cheesy bowls were a staple.
I love how the cashew base adds a surprisingly rich creaminess that feels indulgent but keeps it plant-based.
There’s a strange joy in blending up the cashews until silky—like capturing a bit of childhood comfort in a bowl.
This recipe became my go-to during winter months when I need something warm but still wholesome enough to feel good about.
Every time I make it, I feel a little proud of turning a classic into something vegan without losing its soul.

The story behind this recipe

This soup came about during a chilly weekend when I was craving that familiar cheesy comfort but wanted to keep it plant-based. I started experimenting with cashews and nutritional yeast, aiming for that gooey, savory depth I remembered from childhood. Turns out, blending up those cashews creates a surprisingly rich base that mimics melted cheese in a way I didn’t expect. Now, it’s become a cozy staple whenever I need a bowl of warmth that’s honest and unpretentious.
Chopping broccoli always feels like a small ritual that grounds me—and makes the whole kitchen smell fresh and green.
I was inspired by how classic broccoli cheddar soup is a winter comfort, but I wanted to make it accessible for everyone, no dairy required.

Trivia and Origins

This vegan broccoli cheddar soup is inspired by the classic American comfort dish, evolved to suit plant-based diets without losing its cheesy soul.
Cheese substitutes like nutritional yeast and cashews have been used in vegan cooking since the 1980s, gaining popularity for their rich, umami flavor.
Broccoli soup dates back to European cuisines, but the creamy, cheesy version became a staple in American diners post-1950s, symbolizing comfort and warmth.

Ingredient breakdown: key components

Cashews: I soak these until plump and soft, then blend into a velvety base that mimics cheesy richness—try adding a splash of lemon to brighten or skip for a creamier taste.
Nutritional Yeast: This is my secret weapon for that cheesy umami punch—feel free to sprinkle extra if you want a bolder flavor or tone it down for subtler notes.
Broccoli: Chopped into small, even pieces, it cooks quickly and offers a fresh, slightly bitter contrast—if too tough, steam a little longer before adding to the pot.
Onion & Garlic: Sauté until fragrant and golden—this builds the savory backbone. If you burn the garlic, start again quickly to avoid bitterness.
Vegetable Broth: Use a good quality, flavorful broth, or boost plain stock with a splash of soy sauce or miso for depth—skip if you prefer a lighter taste.
Liquid Smoke: Just a dash adds a smoky layer that mimics traditional cheddar’s charred edge—add gradually and taste as you go to avoid overpowering.
Optional Thickeners (potato, cauliflower): For extra body, blend in cooked potato or cauliflower—if too thick, loosen with more broth or water.

Spotlight on key ingredients

Cashews:

I soak these until plump and soft, then blend into a velvety base that mimics cheesy richness—try adding a splash of lemon to brighten or skip for a creamier taste.
Nutritional Yeast: This is my secret weapon for that cheesy umami punch—feel free to sprinkle extra if you want a bolder flavor or tone it down for subtler notes.

Broccoli & Aromatics:

Broccoli: Chopped into small, even pieces, it cooks quickly and offers a fresh, slightly bitter contrast—if too tough, steam a little longer before adding to the pot.
Onion & Garlic: Sauté until fragrant and golden—this builds the savory backbone. If you burn the garlic, start again quickly to avoid bitterness.

Notes for ingredient swaps

Dairy-Free: Swap traditional cheese for plant-based cheeses or a blend of nutritional yeast and soaked cashews—each adds a cheesy depth, but the texture may vary slightly.
Broccoli: Use cauliflower or kale for a different flavor twist—cauliflower gives a creamier texture, while kale adds a bitter, hearty note.
Vegetable Broth: Opt for a low-sodium or homemade broth to control salt levels; store-bought can be quite salty, so taste before adding extra seasoning.
Onion & Garlic: Shallots or leeks can replace onion for a sweeter, milder flavor—garlic can be swapped with garlic powder for convenience, but fresh is best for aroma.
Thickener: Instead of cashews, cooked potatoes or cooked white beans can add creaminess—these may alter the flavor slightly, so adjust seasoning accordingly.
Smokiness: Liquid smoke is optional but adds a smoky edge; for a milder flavor, use smoked paprika or a dash of chipotle pepper.
Add-ins: Nutritional yeast boosts umami, but you can skip it for a lighter taste or add a splash of soy sauce or miso for extra depth.

Equipment & Tools

Large heavy-bottomed pot: For cooking broccoli and soup base evenly
Blender: To create a smooth, creamy cashew sauce and blend the soup
Knife: To chop broccoli, onion, and garlic
Measuring cups and spoons: To measure ingredients accurately
Immersion blender (optional): For blending soup directly in the pot for convenience

Step-by-step guide to vegan broccoli cheddar soup

Gather all equipment: a large heavy-bottomed pot, blender, and a sharp knife. Preheat your stove to medium (about 160°C/320°F).
Chop 2 cups of broccoli into small, even pieces. Dice 1 onion and 3 cloves of garlic finely. Measure out 1/2 cup of raw cashews, and soak them in hot water for 15 minutes to soften.
In the pot, heat 1 tbsp of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. If garlic starts to brown too quickly, lower heat.
Add the chopped broccoli to the pot, stirring for 2 minutes. Pour in 4 cups of vegetable broth and bring to a gentle boil. Reduce heat to low and simmer until broccoli is tender, about 8 minutes. The broccoli should be bright green and tender when pierced with a fork.
Drain the soaked cashews and transfer them to the blender. Add 1/4 cup nutritional yeast, 1 tsp smoked paprika, a pinch of red pepper flakes, and 1/2 cup of water or plant-based milk. Blend until completely smooth and creamy. Check for a velvety texture with no grit; if needed, add more water gradually.
Once broccoli is cooked, use an immersion blender directly in the pot or transfer everything to a regular blender in batches. Carefully blend the soup until smooth, with a silky, thick consistency. Return to the pot if using a regular blender. If the soup seems too thick, stir in a little more broth or water.
Stir in the cashew cream, taste for seasoning, and adjust with salt, pepper, or more nutritional yeast. For a smoky flavor, add a few drops of liquid smoke — do this gradually, tasting as you go.
Heat through on low for 2-3 minutes, stirring occasionally. Check the consistency and adjust with broth if necessary. The soup should be velvety and fragrant, with a cheesy aroma.
Turn off heat. Let the soup rest for 5 minutes to allow flavors to meld. Serve hot, garnished with a sprinkle of extra nutritional yeast or chopped chives if desired. Ladle into bowls and enjoy that warm, cheesy richness.

Allow the soup to rest for 5 minutes after blending. Taste and adjust seasonings. Serve hot in bowls, garnished as desired. The soup should be velvety, cheesy, and fragrant, perfect for cozy moments.

How to Know It’s Done

Broccoli should be bright green and tender when pierced.
Cashew blend should be silky smooth with no grit.
Soup should have a creamy, cheesy aroma and a velvety texture.