Velvety Broccoli Cheeze Soup
Amazing to make something so cheesy and creamy without any dairy
Ingredients
- 4 cups Broccoli chopped into bite-size pieces
- 1 cup Carrots diced
- 1½ cups Cooked rice
Base:
- 2 cups Plain, unsweetened almond milk
- 1½ cups Water
- 1 cup Cashews soaked at least 30 minutes
- 8 Tbsp Nutritional yeast flakes
- 1 Tbsp Lemon juice
- 2 tsp Onion powder
- 2 tsp Sea salt
- 1 tsp Garlic powder
- 1 tsp Dill weed
- ¼ tsp Ground red pepper (optional)
- ¼ cup Fresh red pepper diced
Garnishes
- Diced red pepper
- Green onions
- Vegan 'bacon' bits
- Vegan cheese shreds
- Sprinkle of paprika
Instructions
- Steam broccoli & carrots and set aside4 cups Broccoli, 1 cup Carrots
- Combine all base ingredients in a blender until smooth and creamy2 cups Plain, unsweetened almond milk, 1½ cups Water, 1 cup Cashews, 8 Tbsp Nutritional yeast flakes, 1 Tbsp Lemon juice, 2 tsp Onion powder, 2 tsp Sea salt, 1 tsp Garlic powder, 1 tsp Dill weed, ¼ tsp Ground red pepper, ¼ cup Fresh red pepper
- Pour into large sauce pan and add heat until warm. Stir in broccoli, carrots and rice.1½ cups Cooked rice
- Serve warm topped with garnishesDiced red pepper, Green onions, Vegan 'bacon' bits, Vegan cheese shreds, Sprinkle of paprika
Notes
Tips:
- Easy time saver – dump the cashews, milk and water in the blender first to soak the cashews. Then just add the remaining base ingredients and blend.
- Red pepper adds color as well as flavor to the recipe. You can also use jarred roasted red peppers or pimentos to add color.
- Leave out rice and about ½ of the liquid and use to top baked potatoes! Yummy!
- Leave rice out if desired.
- Sometimes I substitute some cauliflower for a portion of the broccoli