From the kitchen
Vegan Broccoli Cheddar Soup
A base of nutritional yeast, veggie broth, and almond milk standing in for the classic cream and cheddar version.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 Carrots, diced
- 3 cups Broccoli Florets
- 3 cups Vegetable Broth
- 1 cup Unsweetened Almond Milk
- 1/2 cup Nutritional Yeast
- 2 tbsp Cornstarch, mixed with 2 tbsp water
- Salt and Pepper, to taste
Method
- Heat the olive oil in a pot and sauté the onion and carrots until softened, about 6 minutes.
- Add the broccoli and vegetable broth, cover, and simmer 10 to 12 minutes until tender.
- Purée about half the soup, leaving the rest chunky for texture.
- Reduce heat to low and stir in the almond milk, nutritional yeast, and cornstarch slurry.
- Simmer gently 3 to 5 minutes until thickened, stirring often. Season and serve.
Kitchen note
Nutritional yeast gives this its cheddar-like savoriness, but it's the cornstarch that gives it body — almond milk alone would leave this soup thin no matter how much nutritional yeast you add.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.