@theveganpigeon
Katie Winter Richardson 🌱Replying to @Shmemilyh Dairy-Free Broccoli Cheddar Soup 🧀🥦🌱 This is my ICONIC vegan dairy-free broccoli cheddar soup recipe from my early days of sharing food content online with my friends all the way back in 2021! It’s creamy, cheesy, and completely dairy-free using just plants. It’s been a repeat staple in my kitchen ever since 💚 #plantbasedrecipes #dairyfree #vegan #vegetarian #soupseason RECIPE: - 1 large onion, diced - 3 carrots (2 sliced, 1 grated) - 5 cloves of garlic, minced - 3 cups Yukon (yellow) potatoes, peeled and chopped - 3 cups veggie broth - ⅔ cup cashews (raw) - ½ cup nutritional yeast - 1 tbsp mellow white miso - 1 tsp smoked paprika - 1/4 tsp black pepper - 1/4 tsp turmeric - 1/4 tsp cayenne - 1 tsp salt - 3 cups oat milk - 6 cups broccoli, cut into small chunks (about 2-3 heads) 1. Sauté the onion, 2 carrots (sliced into coins), and minced garlic in a large pot for about 5 minutes or until the onions start to become translucent. 2. Add in potatoes, veggie broth, and cashews. Let this cook for 15-20 minutes on medium heat, until soft. 3. Mix in nutritional yeast, miso, smoked paprika, black pepper, turmeric, cayenne, and salt. Add to a blender or immersion blend until smooth. 4. Pour the cheese sauce back into your pot and add in your plant milk of choice (I use oat for its creaminess and neutral flavor!) Stir in broccoli and let cook for 5-6 minutes, or until slightly soft.
On the profile · Oct 23, 2026