Broccoli cheddar soup is one of those cozy meals that always feels like a treat. The problem is that most versions are loaded with cheese and cream.

So I set out to make a dairy free broccoli cheddar soup that tastes just as rich and comforting as the classic.

The secret is soaked cashews blended with nutritional yeast. Together they create that thick, cheesy texture without any dairy at all.

A little lemon juice at the end brings in that sharp cheddar flavor, so the soup actually tastes like the real thing.

It’s warm, filling, and perfect with a slice of crusty bread on a cold day.

Why This Recipe Is a Keeper

Silky and Creamy – Cashews, Yukon Gold potatoes, and oat milk create a rich texture without any dairy.

Cheddar-Like Flavor – Nutritional yeast, Dijon, and lemon create a tangy cheddar taste that feels balanced and satisfying.

Perfect Broccoli Texture – Brief simmering keeps the chopped broccoli tender, bright, and pleasantly textured in every spoonful.

Deep Savory Taste – Cooked onion, garlic, smoked paprika, and vegetable broth give this soup warm, layered flavor.

Here’s What You’ll Need

3/4 cup Raw Cashews
2 tbsp Olive Oil
1 medium Yellow Onion, diced
3 cloves Garlic, minced
2 medium Yukon Gold Potatoes, peeled and cubed
2 large Carrots, 1 diced and 1 shredded
5 cups Vegetable Broth
1/2 cup Nutritional Yeast
1 tbsp Dijon Mustard
1 tsp Smoked Paprika
1/2 tsp Ground Turmeric
1 1/2 tsp Salt
1/2 tsp Black Pepper
6 cups Broccoli Florets, chopped small
1 cup Unsweetened Oat Milk
2 tbsp Fresh Lemon Juice

How to Make It

Step 1

Cover the cashews with boiling water and let them soak for 15 minutes while you start the soup, then drain.

Step 2

Heat the olive oil in a large pot over medium heat and cook the onion for 5 minutes until soft and translucent. Add the garlic and cook 1 minute more.

Step 3

Add the potatoes, the diced carrot, and the vegetable broth. Bring to a boil, then simmer for 15 minutes until the potatoes are fork tender.

Step 4

Scoop out about 3 cups of the potato and carrot mixture with some broth and add it to a blender along with the drained cashews, nutritional yeast, dijon, smoked paprika, turmeric, salt, and pepper. Blend on high for 2 minutes until completely smooth and glossy.

Step 5

Meanwhile, add the broccoli florets and the shredded carrot to the pot still on the stove and simmer for 6 to 7 minutes until the broccoli is tender but still bright green.

Step 6

Pour the blended cashew mixture back into the pot along with the oat milk. Stir well and warm through over low heat without letting it boil.

Step 7

Finish with the lemon juice and taste for salt. The acid is what makes it read as sharp cheddar, so do not skip it. Serve in bowls with crusty bread.

Recipe Tips

Blend Until Completely Smooth

Soak the raw cashews for the full 15 minutes, then drain them well. Soft cashews blend more easily and give the soup a creamy texture without any small bits.

I recommend blending the cashews with hot potatoes, carrots, and enough broth to keep everything moving. Blend for about 2 minutes, pausing once to scrape down the sides if needed.

Use the Right Amount of Broth

When you scoop out the potato and carrot mixture, include enough broth to cover the vegetables in the blender. Too little liquid can leave the mixture thick and difficult to blend smoothly.

Keep the remaining broth in the pot with the broccoli. This gives the vegetables enough liquid to cook evenly while preserving the creamy base for later.

Cut the Broccoli Small

Chop the broccoli into small, similar sized florets so they cook at the same rate and fit easily on a spoon. Large pieces can stay firm in the center while smaller pieces become too soft.

From my experience, 6 to 7 minutes is enough for small florets. Add the tender stems too, but slice them thinly so they cook in the same amount of time.

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