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Creamy Vegan Broccoli Soup

Creamy from cashews and perfect for the cooler weather!


  • 1 cup raw cashews soaked overnight or see notes above
  • 2 cups filtered water
  • 1 tbsp lemon juice
  • 1 36oz vegetable broth
  • 1 frozen mirepoix package
  • 2 tbsp chopped garlic
  • 1 large head broccoli, chopped finely
  • 1/4 tsp nutmeg
  • 1 tsp salt (to taste)
  • 1 tsp pepper (to taste)
  • fresh parsley - optional


  • Drain soaked cashews and transfer to a high-speed blender. Blend until smooth adding water as needed.
  • In a large pot over medium heat, sautee 2 tbs broth with mirepoix blend. Once softened, add garlic and more broth as needed not to burn, sautee a few minutes.
  • Add in remaining broth and cashew mixture and mix well. Add in broccoli and seasonings mix well together. Cook 15-20 minutes until soup thickens.
  • Once thickened, remove from heat and blend well to combine and creamy consistency.
  • Serve warm with fresh parsley on top. Option for freshly grated parm cheese (not vegan) or nutritional yeast. Season to taste.
  • Keep in the fridge for 3-4 days or freeze for up to 6 months.
Keyword dairy free, soup, vegan