• In a large soup pot ,on low to medium heat ,add avocado oil, minced garlic, chopped onions, celery, season with salt and pepper and cook until translucent about 5-7 minutes.
• I used frozen broccoli for this and steamed it before hand. If you're using fresh broccoli you do not have to steam it as it will cook in the soup. If you're using frozen broccoli steam it for 10 minutes.
• When the celery, onions and garlic are translucent add in the broccoli and vegetable broth. Once it reaches a boil, lower the flame down and let it simmer.
• In a blender add in the coconut milk, almond milk, water, cashews, nutritional yeast, salt/pepper and run until super smooth and creamy. You may have to stop and scrape down the sides a few times.
• Add in your cheddar cheese sauce to the soup pot with the broccoli and vegetable broth. Cook until completely warmed through. Season with salt and pepper to your liking.
• Serve right away and enjoy and keep leftovers stored in the fridge in an air tight containter.

Topping Suggestions

• Top with vegan parmesan, vegan mozzarella shreds, roasted red pepper flakes or vegan bacon bits. Even a dollop of vegan sour cream is amazing, and is oddly like eating a baked potato. (The toppings do not reflect the net carb count I mentioned in the post)