The soups made with cream area always the most delicious ones, am I right? I try not to eat too much dairy, but thankfully I’ve discovered that cashew cream is perfect for cream based soups that I’d prefer to make dairy free. Just like this Dairy Free Broccoli Cheese Soup.

I’m not 100% dairy free (I actually don’t recommend putting any kind of labels on the way you eat), but I do try to limit dairy in my diet because my digestion feels better when I don’t eat too much of it.

 

This Dairy Free Broccoli Cheese Soup is also vegan and gluten-free.

The other main ingredient besides the broccoli and cashew cream is sweet potatoes, which are high in fiber and are beneficial for gut health.

Let me know in the comments below if you make this soup, or tag me in a photo on Instagram!

 

Dairy Free Broccoli Cheese Soup [Vegan, Gluten Free]

Servings: 6 servings

Ingredients

  • 1 cup raw cashews
  • 1 medium yellow or white onion, diced
  • 2 large sweet potatoes, scrubbed and cut into 1/2-inch chunks (I like using Japanese sweet potatoes, but regular sweet potatoes are also fine)
  • 4 cups vegetable broth
  • 2 cups water
  • 1 lb bag of frozen broccoli florets
  • 1/2 tsp sea salt, plus more to taste
  • Black pepper to taste

Instructions

  • Place the cashews in a bowl and add enough water to cover. Let sit for as long as possible, for at least an hour or even overnight.
  • Place a large pot on medium heat and add the onion. Sauté until soft and translucent, about 5 minutes, adding a bit of water if needed to keep the onion from sticking. Add the potatoes, broth, and water, turn the heat up to medium high, and bring to a low boil. Reduce the heat to medium low and allow to cook for about 10 minutes or until the potatoes are fork tender.
  • Add the broccoli and sea salt to the pot and allow to cook for about 8-10 minutes more, or until the broccoli is fork tender. Remove from the heat.
  • Drain the water from the cashews, and add the cashews and 3/4 cup cold water to a blender or food processor. Blend for about 1 minute, or until the cashew cream is smooth and has the consistency of heavy cream.
  • Using an immersion blender, blend the soup until it's reached your desired consistency and texture. I like to leave it just a bit chunky with pieces of broccoli and potato for texture. Alternatively, if you don't have an immersion blender, you can remove the soup to a blender or food processor to blend, working in batches. If you choose this method, please be careful handling as the soup will be very hot.
  • Add the cashew cream to the pot of soup and mix well. Adjust sea salt and add black pepper to your desired preference.

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