Step 1

Sauté onion and garlic: Heat the olive oil or vegan butter in a large pot over medium heat. Add the onion and garlic, and cook until soft, about 3-5 minutes.

Step 2

Cook the vegetables: Add the potatoes, carrots, cashews, broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer until fork-tender, about 15-20 minutes.

Step 3

Blend the mixture: Transfer the mixture to a blender along with the nutritional yeast and blend until very smooth.

Step 4

Return to pot: Pour the blended mixture back into the pot. Stir in the broccoli florets and vegan cheddar cheese, if using, and mix well.

Step 5

Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 7-10 minutes or until the broccoli is tender and fully cooked. The cheese should be completely melted into the soup as well.

Step 6

Serve: Serve the soup into bowls and top with additional vegan cheddar cheese shreds, if desired.