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Broccoli Cheddar Soup by LIVINGREENCUISINE

There's nothing more comforting then broccoli cheddar soup. Before I went vegan, that was my favorite soup at Panera Bread. Traditional broccoli cheddar soup has milk, butter, cheese, and even flour! Very high in calories, sodium, and saturated fat but luckily there is something pretty amazing that will satisfy your craving.


3 large carrots

2 cups broccoli florets

2 medium size potatoes

1 small onion

2 tbsp lemon juice

Handful of soaked cashews (optional)

1/2 nutritional yeast

1/3 cup of any plant based milk or water

Salt and Pepper to taste

For this recipe I basically followed my nacho cheese recipe and added chopped up broccoli. Soak your cashews for at least 2-3 hours or overnight. Adding cashews IS optional; It makes it creamier and holds up better when reheating but it’s not necessary. Steam your potatoes and carrots until soft. Throw your cooked potatoes, carrots, and soaked cashews in a blender until smooth and creamy.

In a pot, sauté chopped onions until they start to turn golden and fragrant. To this, add your blended mixture. If it seems too thick add a little bit of water to thin it out. Add your broccoli and cook for another 8-10 minutes or until your broccoli is tender. Serve and enjoy!