Because there’s not actually real cheddar in this soup and even if there was, my Boston accent would pronounce it this way.
This “cheddah” soup is legit. I doubt ANYONE could taste the difference if I gave them a bad-for-you, sodium-riddled dairy version and paired it against this one. And this one’s got a teensy amount of salt, homemade veggie broth, fresh organic vegetables and that infamous Daiya cheese wedges.
I don’t know what in the hell Daiya did to make their cheese wedges so damn delicious, but it’s downright addictive. I was never a huge fan of their shredded cheeses, but their wedges are unreal. The flavors are somewhat similar, but the texture, consistency and melt-ability are indescribable. If you’re newly vegan and finding the transition to life without cheese difficult (I faced the same dilemma), then you MUST try this cheese. Trust me.
5 cups vegetable broth
4 cup finely chopped broccoli florets
1 package cheddar Daiya cheese wedges, shredded (or 2 cups of your fave vegan cheese shreds)
2 carrots, grated
2 cups coconut milk
1 yellow onion, chopped
1/3 cup whole wheat flour
1/4 cup olive oil
1 tbsp nutritional yeast
1 tsp sea salt
1/4 tsp black pepper
1 cayenne pepper, minced
- In a large saucepan, cook onion and cayenne pepper in olive oil over medium heat for 7-8 minutes
- Add flour, salt and black pepper and stir together for 1 minute
- Add veggie broth, coconut milk and nutritional yeast and bring to a boil
- Reduce to a simmer and let cook for 20 minutes
- Add broccoli and carrots and cook at medium heat for 15-20 more minutes
- Pour half of coup into a blender and pulse until creamy
- Return all contents to medium heat, add cheese and cook on medium heat for 5-7 more minutes, or until cheese is fully melted