📖 Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover them with boiling water. Let them soak for at least 30 minutes, or up to 2 hours. This will soften them and make them easier to blend into a creamy base. I usually do this while prepping the other ingredients.
2. Prep the vegetables: While the cashews are soaking, wash and chop the broccoli into small florets. Dice the onion and mince the garlic. Get everything ready to go—it'll make the cooking process smoother.
3. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Add the broccoli and potatoes: Add the broccoli florets and diced potatoes to the pot. Stir well to combine with the onions and garlic. Season with salt and pepper to taste. I like to add a pinch of red pepper flakes for a little heat, but that's totally optional.
5. Cook the vegetables: Pour the vegetable broth into the pot, ensuring that all the vegetables are submerged. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the broccoli and potatoes are tender. You should be able to easily pierce them with a fork.
6. Blend the cashew cream: Drain the soaked cashews and rinse them well. Transfer them to a high-speed blender along with the nutritional yeast, Dijon mustard, lemon juice, and a cup of the cooked soup broth. Blend on high speed until completely smooth and creamy. This might take a minute or two, depending on your blender.
7. Combine and heat: Pour the cashew cream mixture into the pot with the remaining soup. Stir well to combine. Heat the soup over low heat for another 5-10 minutes, stirring occasionally, until it's heated through. Do not boil, as this can affect the texture.
8. Adjust seasoning: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, nutritional yeast, or lemon juice to taste. I like to add a splash of hot sauce for an extra kick.
9. Serve and enjoy: Ladle the vegan cheddar broccoli soup into bowls and garnish with your favorite toppings. Croutons, fresh herbs (like parsley or chives), a drizzle of vegan cream, or a sprinkle of extra nutritional yeast all make great additions. Serve hot and enjoy!
10. Storage instructions: Allow any remaining soup to cool completely. Transfer to an airtight container and refrigerate for up to 3-4 days.