1 cup raw unsalted Cashews (soaked prior to use)

1 Broccoli (florets, stalk, and leaves)

1/2 cup Nutritional Yeast

1 lemon (juice and zest)

3 garlic gloves

1 can coconut milk

1 White Onion

Chopped Carrots (as many as you want depending on your “chunk preference”)

Chopped Celery (as many as you want depending on your “chunk preference”)

5 cups water

2 Vegetable Bouillon Cubes

Pinch of Pink Himalayan Salt

1 TBS Coriander Powder (my favorite)

1 tsp Cumin Powder

2 TBS Arrowroot flour (if thickening agent needed)



Soak cashews in filtered water and 1 TBS salt for 3 hours, drain and rinse


Blend Cashews in Food Processor

Continue pulsing as you add the lemon juice, nutritional yeast, and then the broccoli piece by piece, and then finally the coconut milk so it will all blend together

Heat Extra Virgin Olive Oil in pot

Add chopped onion and minced garlic

Cook for about 5 minutes

Add chopped carrots

Cook for 5-10 minutes

Add water and vegetable broth bouillons, and other spices

Cook for about 30 minutes with occasional stirring

Add Broccoli Cheddar Mixture and celery

Cook until all flavors are combined, about 30 minutes, stirring regularly

If thickening agent needed, whisk together 1 TBS Arrowroot flour with cold water and add to the soup at the end of cooking. Add another if still needs to be thicker, etc.

Serve and enjoy 🙂




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