Vegan Cheesy Broccoli Soup

My Vegan Cheesy Broccoli Soup recipe is flavorful, creamy and comforting. It is packed with lots of fiber and nutrients from broccoli and sweet potatoes!

Vegan Cheesy Broccoli Soup

My daughter’s first official job was at Panera Bread in Ohio, she enjoyed working there while attending college. So I asked her what was one of the customer’s favorite soup and she said, their broccoli cheddar soup was definitely a hit!

Personally, I never had theirs but I loved broccoli cheese soup so much as a student in England that I have been making and enjoying vegan versions for many years but somehow I never shared a recipe on here.

Today as I was scouting through my refrigerator wondering what to prepare. I decided to make a dish with broccoli, so this is how this version of my Vegan Cheesy Broccoli Soup was created. I used sweet potatoes for the beautiful cheesy color and it also added to the creamy texture along with cashews.

Vegan Cheesy Broccoli Soup

You won’t miss the cheese nor milk of the conventional recipe. This is way better for your heart. It is easy to prepare and the results are flavorful!

For more recipe idea check out my:

  1. Broccoli Cheese Baked Potatoes
  2. Vegan Broccoli And Rice Casserole
  3. Gluten-Free Vegan Cauliflower Casserole



  • 4 cups broccoli florets, chopped and set aside
  • 1 tablespoon olive oil or 1/4 cup water for sauteing
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth

Cheesy Sauce

  • 1/2 cup raw cashews, soaked 1 hour
  • 1 cup water
  • 1/2 cup cooked mashed sweet potatoes
  • 3 tablespoons nutritional yeast flakes
  • 1 tablespoon onion, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper


Heat a large saucepan with oil or water on medium-high heat. Add onion and saute until soft, about 4 minutes.

Stir in garlic and cook for 1 minute. Add broccoli florets stir to coat, add vegetable broth and bring to a boil. Reduce heat to simmer for 5 minutes until broccoli is tender.

Reduce heat to simmer for 5 minutes until broccoli is tender. Meanwhile, prepare the cheesy sauce.

Place cashews and water in blender and process until smooth. Add sweet potatoes, yeast flakes onion, garlic, salt and pepper and continue processing until smooth and creamy.

Transfer cheese sauce in a bowl and set aside. Take half the broccoli soup and pulse in a blender (I prefer it to be chunky).

Return the blended soup to the saucepan along with the cheesy sauce and cook stirring until thickened. Enjoy on its own or baked potato, or bread.

Vegan Cheesy Broccoli Soup


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    I just made this last night- so yummy! I could have eaten all of the cheese sauce with a spoon, it was delicious. I have a blender, but when I’m making cashew creams or soups, I always use my immersion blender, much easier to clean IMO. I soaked my cashews for 4 hours, then I blended up the cheese sauce in a glass pyrex measuring cup with my immersion blender, dumped the cheese sauce into the soup, and then blended again to chop up the broccoli into smaller pieces. I also used closer to 1 cup of sweet potato but my sauce still tasted cheesy and not potato-y. :)

    • Michelle Blackwood

      I’m so glad you enjoyed my recipe, Sara I hate washing up the blender, food processor and juicer. I have an immersion blender but I used it for soapmaking so I might have to get a new one. I love how you added extra sweet potato without compromising the taste!

  1. Looks great! Have a question on the amount of garlic in the sauce. Is it one garlic clove or an entire head of garlic? Thanks.

  2. We love this soup very much! It’s a huge hit with our non vegan family members so I take it to pitch-ins. :) We have discovered many uses for the cheesy sauce! My kids call it “Awesome Sauce”. We make huge batches of it and put it in the freezer in smaller batches for different uses. We have to leave out the cayenne in some batches because I have a child allergic to it. But it is still delicious! We put it over pasta, in tacos, over veggies and potatoes…and dip chips in it. I’m sure I’m forgetting other uses. When the kids want it over pasta they ask for “Awesome Pasta”! Thank you for this wonderful recipe!

    • Michelle Blackwood

      This is awesome Olivia, thank you for your feedback.I love the name your children call it, hahaha. Oh yes I do understand about the cayenne pepper. Love how you use the sauce, sounds so delicious in tacos, love the idea!

  3. This is the most amazing broccoli soup recipe. I made a couple of changes, doubled it and took it to a church potluck. I was hoping to bring some home … no such luck! I used sunflower seeds instead of cashews. I used cayenne pepper but only used one recipe worth because a lot of potluck people don’t like the heat, especially older people. I threw in some coconut milk that I had left over from another recipe. I also dissolved about 5 T of tapioca starch in some water and tossed it in to thicken it some. Yummy!


    Help! I can’t stop eating this fabulous soup! I honestly planned on making this for my vegan nieces and adding cheese to my own, but it’s so delicious cheese is completely unnecessary. Thank you for sharing this recipe.

  4. I can’t eat the nutritional yeast, always gets in my way! I will give it a try without… Maybe add a little Bragg aminos? Any suggestions?

    • Michelle Blackwood

      I understand, I rarely use nutritional yeast anymore. I just leave it out of my recipes, so I recommend that you just omit it.

  5. I have been wanting to make a vegan soup like this for awhile! This sounds perfect! I am pinning this for later! Always glad to find other vegan recipes!

  6. Wow, I am not vegan but love vegan recipes and this will now be in the weekly recipe fault. I love broccoli and cheese soup- I do one low cal but this is awesome. my daughter is leaning so vegan, will love this one thank you for sharing . pinning will make this week

  7. Callie | Flour and Fancy

    Love, love, love this recipe, and the flavors look wonderful. Definitely making this soup this winter!

  8. Christine | Vermilion Roots

    The words cheesy vegan soup are music to my ears. I love this recipe. Thank you for inspiring my winter soup rotation. :-)

  9. I made this soup tonight and I was so impressed! I am usually terrible at making soups, they never turn out quite right for me and this is (by far) the best soup I’ve ever made. I am so proud of myself and so happy to have a healthy, vegan soup recipe on hand. Thank you for the great recipe!

  10. I had all ingredients at hand so this was a quick recipe I whipped up last minute for my dinner tonight… and I loved it! Great recipe , thank you!!

  11. Thank u, after trying one recipe after another,yours the best! A keeper diffently! We loved it, very healthy and 100 per cent ingredients, especially the sweet potatoe what a idea,I would have never thought of it,Thank u once again,

  12. Susan | LunaCafe

    This soup looks absolutely rich and creamy–without any cream or cheese at all. Amazing!

    • Michelle Blackwood

      Thanks Susan, it was so good. I was tempted to lick the bowl. Oops I can’t believe I said that, lol!

  13. Broccoli is among my favorite vegetables and I must say that you just got me on this dish Michelle.
    Looks very delicious and easy to make.
    Thanks for sharing the recipe.

    • Michelle Blackwood

      Blessing thanks, its mine too. I’m planning to make broccoli hummus tomorrow. Can’t wait till you try it!

  14. Lisa @ Low Carb Yum

    Wow. This is a great recipe for a non-dairy cheese like soup. I never would have thought about using the yeast flakes and this is a terrific way to sneak it in. Cheddar broccoli is one of my all time favorite soups.

  15. jean | lemons & anchovies

    I swear by nutritional yeast and nuts for cheesy flavor in soups (and other savory dishes). We are not a vegan household but I do love to get the same rich flavor from healthier ingredients. Your soup looks wonderful and broccoli soup is one of my favorites!

    • Michelle Blackwood

      Thanks Jean, I do agree that nutritional yeast and cashews come very close to a cheesy flavor. I hope you enjoy!

  16. I’ve been seeing a lot of vegan recipes with cashew based sauces and nutritional yeast. I’m a vegetarian but alway, always looking to incorporate vegan meals in our diet! This recipe looks great! I need to go shopping now.

    • Michelle Blackwood

      Thanks Christie, that was a spur of the moment thing and I really didn’t give it much thought and I’m telling you it was a winner. I ended up having it with my 5 year old and it didn’t last until the rest of the family arrived at home.

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