Friday Foodspiration: Broccoli “Cheese” Soup


To be honest, I was pretty skeptical of “nutritional yeast” when I started seeing it in my dairy free recipes.  “It tastes just like cheese” they would tell me . . . yeah right!

Well, by itself it really doesn’t taste like cheese, but added to many recipes it does add that rich creamy goodness I was missing since I cut dairy out of my diet.  And that’s exactly what nutritional yeast does in this savory and satisfying broccoli no-cheese soup.


  • 4 cups Broccoli florets
  • 1 head Garlic
  • 1/2 Sweet Yellow Onion, diced
  • 2 cups Vegetable Broth (I use Chicken Bone Broth, but then it’s not vegan)
  • 2 cups Unsweetened Almond Milk
  • 3 tbsp Arrowroot powder
  • 1/8 tsp Cayenne pepper
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 4 tbs Olive Oil
  • 8 tbsp Nutritional Yeast


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Slice the top of your garlic and drizzle the exposed cloves with 1 tbsp olive oil. Wrap in foil and place in the oven for 20 minutes.
  3. Meanwhile, toss your broccoli florets with 1 tbsp olive oil, salt, and pepper.  Place on the baking sheet and roast with garlic an additional 30 minutes.
  4. Add 1 tbsp Olive oil to a medium pot with onion and sauté 5 minutes. Squeeze 5 garlic cloves and mash with a pinch of sea salt using a fork.  Add to the onion and allow to melt together another 2 minutes.
  5. Add remaining olive oil to the pot with arrowroot powder. Cook until powder is absorbed into the oil before adding broth and almond milk.  Whisk well t combine.
  6. Stir in nutritional yeast and bring to a low boil.
  7. Chop broccoli florets or toss in a food processor if you want a finer consistency.  Then add to the pot, stirring to combine.
  8. Finally, add spices (making adjustments according to your taste).