Vegan Cream of Broccoli


 The creamiest broccoli soup there ever was...completely healthy, guilt-free, and vegan!

Compliments of Alexis Joseph, MS, RD, LD

Serves: 6-8


• ¾ cup raw cashews, soaked

• 2 tsp extra virgin olive oil

• 2 medium onions, diced

• 2 stalks celery, chopped

• 3 carrots, chopped

• 3 cloves garlic, minced

• 16 oz broccoli (about 7 cups, packed)

• 6 cups water, divided

• 1½ tsp salt (or to taste)

• freshly ground pepper

• lemon juice


1 Place cashews in a small bowl. Cover with water. Soak for at least 30 minutes, or overnight. (I brewed water in a tea kettle, poured the boiling water over the cashews, and let them soak for 15 minutes. If you have a high-speed blender, they won't need to soak long.)

2 Add oil to a large pot (I used my dutch oven) over medium high heat. Once hot, add onion and a pinch of salt and saute for about three minutes. Add celery and carrots and sauté for another five minutes. Add garlic and broccoli and saute for another five minutes.

3 Add 5 cups water, salt, and pepper. Stir and bring mixture to a boil. Once boiling, reduce heat to low and simmer, covered, for 15 minutes.

4 Drain cashews. Place cashews and 1 cup water in a blender. Blend until very smooth and creamy. There should be no clumps. Set the cashew cream aside.

5 Puree soup using a large blender or immersion blender. You'll likely have to do this in batches.

6 Once soup is pureed, stir in cashew cream. Season to taste with additional salt, pepper and lemon juice, if desired.

Jude Monteserrato