One of my kids is lactose intolerant, but unfortunately, loves dairy. And although she’s generally a great eater, she does have a few less-than-healthy cravings that make the doctor in me cringe. One example? Broccoli cheddar soup, which is often orange, goopy, and very salty.
I was very excited to come upon this recipe from One Ingredient Chef, which I’ve modified slightly. This simple recipe achieves convincing dairy-like creaminess with two hardy ingredients in the vegan arsenal: cashew cream and nutritional yeast.
For those of you who are unfamiliar, cashew cream is made by pureeing soaked, raw cashews with water, and is a great stand-in for whipped cream or creme fraiche. Nutritional yeast is a great source of vitamin B12, which is often deficient in vegan diets and has a taste and appearance that mimics grated parmesan.
I eat a mostly plant-based diet, but I am an omnivore. Whenever possible, I enjoy coming upon plant-based substitutes for non-plant ingredients, because of the health benefits of a plant-based diet but also for variety and as a culinary challenge.
This soup was a big hit in my house and everyone was surprised when I revealed that it was vegan — that was fun!
Note: Nutrition information does not include added salt.