WFPB Broccoli Cheese Soup

WFPB Broccoli Cheese Soup

WFPB Broccoli Cheese Soup

WFPB - Stands for Whole Foods Plant Based meaning no oil, no refined sugar and minimally processed foods. I generally don’t mind adding in a little Vegan Cheese when I cook but sometimes I like to keep things super clean. There is another recipe very similar to this one on here that does use a bit of Vegan cheese. So try them both and see which one you llike best!!



1 Head of Broccoli

2/3 cups Raw Cashews (I like Terrasol Mylk Cashews)

1 Large Carrot

1 Medium Gold Potato

2 Cloves of Garlic

1 thick slice of Onion ( about 1/3 of a small onion)

1/3 cup Nutritional Yeast

2 tsp of Bragg’s Liquis Aminos (you can use coconut aminos or Tamari)

1/2 tsp of Onion Salt

1/2 tsp of Umami Flavoring (basically mushroom powder, I use Trader Joe’s Brand)

1 1/2 cups of Unsweetened Cashew Milk ( I like Silk )

1 1/2 cups of Water

Salt & Pepper to taste


1. Soak the Cashews in Hot water for at least 30 minutes or while you prepare the rest of the ingredients

2. Boil the Carrot, Potato, Onion and Garlic for about 15 minutes or until tender

3. Chop the Broccoli into small Florets and use the stems as well. Cook until slightly tender. I used the same pot of water as the Potato, Onion and Carrot

4. In a high speed Blender, blend together the rinsed Cashews, 1/3 cup water, Nutrional Yeast, Bragg’s, Umami flavoring and Onoin Salt until smooth and creamy

5. To the Cashew mixture, add the cooked vegetables with about 1 - 1/3 cups of the cooking water and continue to blend until throughly mixed and it resembles a thick cheese sauce

6. Pour the Cheese mixture into a pot along with the Unsweetened Cashew Milk and the cooked Broccoli and let it simmer on Med-Low heat for about 15-20 minutes

7. Blend up the Soup leaving plenty of Broccoli chunks using an immersion blender (you can also use a regular blender, just blend about 1/3 of the soup).

8. Season with Salt & Pepper and serve