The Best Vegan Broccoli Cheddar Soup

5 from 4 reviews

The Best Vegan Broccoli Cheddar Soup made with all healthy ingredients for a delicious gluten-free, Whole30 and easy soup recipe to make!

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minS

Yield: 3-4 1x


  • 2 tablespoons avocado oil
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 4 large stalks of celery, chopped
  • 4 cups steamed broccoli
  • 3 cups veggie broth (if not vegetarian – can use bone broth too)
  • 113.5 ounce can full-fat coconut milk (or 1 3/4 cup non-dairy milk of choice)
  • 1/4 cup water
  • 3/4 cup cashews, soaked in hot water for at least 20 minutes
  • 2/3 cup nutritional yeast
  • 1/2 cup almond flour (I haven’t used another flour)
  • Sea salt and black pepper to taste


  1. In a large pot, add oil, garlic, onion and celery and cook for about 5-7 minutes on medium/medium-high heat. Also season with any black pepper and sea salt if desired
  2. Add the broccoli and broth to the pot and turn heat to high and bring to a boil then lower the flame and let it simmer
  3. In a blender, add in the milk, water, cashews and nutritional yeast and blend until smooth and creamy
  4. Add in the “cheese sauce” to the soup and stir then add in almond flour and mix over medium heat to combine and warm everything together until serving
  5. Serve while warm/hot and feel free to add more sea salt and black pepper, any df or regular cheese and crackers!


*Store leftovers in fridge for 5 days

  • Author: Rachel