Vegan broccoli cheddar soup recipe for six
Recipe shopping list — copy the items into Valedo.
This plant-based soup makes six bowls and gets its creamy texture from blended cashews and potatoes. It does not use dairy cheese or cream.
Ingredients
Raw cashews
1 cup
Yellow onion
1 large
Carrots
2
Celery stalks
2
Yukon Gold potatoes
2 medium
Garlic cloves
4
Broccoli crowns
2 pounds
Vegetable broth
6 cups
Nutritional yeast
1/2 cup
Lemon juice
1 tablespoon
Dijon mustard
1 tablespoon
Ground turmeric
1/2 teaspoon
Olive oil
2 tablespoons
Kosher salt
1 1/2 teaspoons
How to make it
- Soak cashews in hot water for 20 minutes. 2. Sauté onion, carrots, celery, potatoes, and garlic in olive oil. 3. Add broth and simmer until potatoes are tender; add broccoli and cook until bright green. 4. Blend cashews with a portion of the soup, nutritional yeast, lemon juice, mustard, and turmeric. 5. Stir the blended mixture back into the pot and season to taste.
Who this list is for
This list is designed for home cooks making a vegan broccoli cheddar soup to serve six. It’s for anyone who wants a dairy-free, plant-based soup with a creamy texture and cheesy flavor, whether you’re feeding a family or hosting a casual dinner. If you need a vegan option that doesn’t rely on store-bought cheese substitutes, this is a solid pick.
How to use this list
Start by soaking the raw cashews ahead of time if you don’t have a high-speed blender. Shop for fresh produce: yellow onion, carrots, celery, Yukon Gold potatoes, garlic, and broccoli crowns. Pick up vegetable broth and nutritional yeast for flavor and creaminess. Use the list as you prep: chop the vegetables, simmer everything together, then blend with cashews and nutritional yeast. Finish with lemon juice, Dijon mustard, and ground turmeric for color and tang.
What to skip
Don’t use roasted or salted cashews—they won’t blend as smoothly or taste right. Avoid using frozen broccoli, as it can make the soup watery. Don’t substitute nutritional yeast with regular yeast; it’s not the same. Skip dairy cheese or cream—this recipe relies on cashews and potatoes for creaminess.
What is on this list
The list includes raw cashews, yellow onion, carrots, celery, Yukon Gold potatoes, garlic cloves, broccoli crowns, vegetable broth, nutritional yeast, lemon juice, Dijon mustard, ground turmeric, olive oil, and kosher salt. Cross off items you already have, such as olive oil or salt, and focus on picking up the fresh vegetables and specialty items like nutritional yeast and raw cashews.
Day-of
On the cooking day, soak your cashews if needed. Chop all vegetables before you start cooking to keep things moving smoothly. After blending, taste and adjust seasoning. Serve hot, and refrigerate leftovers in a sealed container. The soup thickens as it cools, so add a splash of broth when reheating.
FAQ
Who is "Vegan broccoli cheddar soup recipe for six" for?
This list is designed for home cooks making a vegan broccoli cheddar soup to serve six. It’s for anyone who wants a dairy-free, plant-based soup with a creamy texture and cheesy flavor, whether you’re feeding a family or hosting a casual dinner. If you need a vegan option that doesn’t rely on store-bought cheese substitutes, this is a solid pick.
How should I use "Vegan broccoli cheddar soup recipe for six"?
Start by soaking the raw cashews ahead of time if you don’t have a high-speed blender. Shop for fresh produce: yellow onion, carrots, celery, Yukon Gold potatoes, garlic, and broccoli crowns. Pick up vegetable broth and nutritional yeast for flavor and creaminess. Use the list as you prep: chop the vegetables, simmer everything together, then blend with cas…
What should I skip or avoid with "Vegan broccoli cheddar soup recipe for six"?
Don’t use roasted or salted cashews—they won’t blend as smoothly or taste right. Avoid using frozen broccoli, as it can make the soup watery. Don’t substitute nutritional yeast with regular yeast; it’s not the same. Skip dairy cheese or cream—this recipe relies on cashews and potatoes for creaminess.
What is on the "Vegan broccoli cheddar soup recipe for six" list?
The list includes raw cashews, yellow onion, carrots, celery, Yukon Gold potatoes, garlic cloves, broccoli crowns, vegetable broth, nutritional yeast, lemon juice, Dijon mustard, ground turmeric, olive oil, and kosher salt. Cross off items you already have, such as olive oil or salt, and focus on picking up the fresh vegetables and specialty items like nutr…
What should I check on the day of?
On the cooking day, soak your cashews if needed. Chop all vegetables before you start cooking to keep things moving smoothly. After blending, taste and adjust seasoning. Serve hot, and refrigerate leftovers in a sealed container. The soup thickens as it cools, so add a splash of broth when reheating.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.