How to make a Dairy Free Cheddar broccoli soup

Cheddar broccoli soup

Ingredients

2 tablespoons  olive oil, for sauteing

1 small sweet onion, chopped

3 cloves garlic, minced

1 medium russet potato, peeled and cubed

3 medium carrots, peeled and chopped

6 cups vegetable broth divided

1/2cup vegan cream cheese I used kitehill but you can used nutritional yeast

1/2cup cashew cream (video coming soon)

1/4 Cup violife mature cheedar slices diced

1/4 Cup violife cheddar shreds

1 teaspoon  paprika

1 teaspoon salt, or to taste

4 cups bite sized broccoli florets fresh or frozen

Instructions

In a large soup pot, heat the olive oil over medium heat. Add the onion and stir until translucent.Add the carrots, potatoes, garlic, and salt, and stir.

Add 2 cups of vegetable broth, cover and simmer for 30 minutes.

Transfer 1/2 of soup to a blender and blend until smooth. Add the soup that was blended back to the pot and stir

Add the remaining 4 cups of vegetable broth, the cashew cream , vegan cream cheese,
Vegan cheeses, paprika, and pepper, (optional nutritional  yeast),

Stir until the vegan cheeses, vegan cream cheese and cashew cream is melted and smooth with no lumps . Add the broccoli and stir to combine.Enjoy!

To make the cashew cream
Start a medium sized pot on medium high heat  with 1 cup of water or broth bring to a boil

Add 1 cup raw cashews stir turn off stove and cover pot with a lid

Let the cashews sit for 15 minutes

Pour cashews and water in blender

Add 1/4 teaspoon sea salt and any other seasonings and blend until smooth

You will only need a half cup in the recipe the rest of the cashew cream can freeze or use as a sub in other recipes