Vegan Broccoli Cheese Soup | Easy Recipe

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic and sauté for another minute until fragrant.

Stir in the broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes until broccoli is tender.

While the broccoli is cooking, drain and rinse the soaked cashews. In a blender, combine cashews, nutritional yeast, turmeric, smoked paprika, salt, black pepper, and almond milk. Blend until smooth and creamy.

Once the broccoli is tender, remove the pot from heat. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.

Return the blended soup to the pot and stir in the cashew mixture. Heat over low heat until warmed through, about 5 minutes.

Taste and adjust seasoning if necessary. Serve hot.

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