A classic favorite, cheddar broccoli soup was one dish I missed after going dairy-free, so I worked hard to come up with this deliciously satisfying vegan version that is loaded with flavor by the spoonful.
Of course, the most obvious question I get from people is “How can cheese be vegan and healthy?” The package vegan cheeses are loaded with saturated fat that clogs arteries.
What makes this soup so delicious and healthy is that my Creamy Vegan ‘Cheese” Sauce is a main ingredient. It’s made with–get ready for this–potatoes, onions, carrots, nutritional yeast, and cashews (or white beans). It taste AMAZING and is my top recommended and shared recipe of all time!
Oh my gosh! I have FINALLY found a plant-based cheese sauce that I like! After the last failed attempt, I had decided that I was not going to try any more, but then decided to give yours a try and I’m SO glad that I did. It is delicious. I made it a few minutes ago, used 1/2 c. navy beans instead of the cashews, and it was wonderful on a baked potato. I am most excited that I have found something that my four year old granddaughter will be able to eat since she cannot tolerate dairy products. Yeah! –Kathy
I make a lot of soups, and this Vegan Cheddar Broccoli Soup is my husband’s absolute favorite!