With tender broccoli florets, a rich and creamy texture, and zippy cheesy flavor, you'll never miss the dairy in this luscious vegan broccoli cheese soup.
Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and continue to sauté for about 1 minute more, until very fragrant.
Add the vegetable broth and stir in the potato, carrot, and cashews. Raise the heat and bring the mixture to a boil. Lower heat and allow to simmer, uncovered, until the carrot and potato are tender, about 20 minutes.
Working in batches if needed, transfer the mixture to a food processor or blender and blend until smooth.
Return the mixture to the pot and stir in the milk, nutritional yeast, hot sauce, miso and broccoli. Place over high heat and bring everything to a boil. Allow to simmer until the broccoli is tender and the soup thickens up a bit, about 7 minutes. If you'd like the soup to be even thicker, transfer a small amount to a bowl and whisk in up to 2 tablespoons of flour until smooth, then stir the flour mixture into the soup.
Remove from heat and season with salt and pepper to taste. Serve.
Believe it or not, the hot sauce makes the soup taste cheesy. I used Louisiana Crystal brand and my soup had only a mild kick. If you really don't want any heat at all, you might be able to skip it. Taste test and add a splash of vinegar if it needs a little zip.