Updated: Oct 26, 2018
Recipe from The Wooden Skillet
1 Tablespoon minced shallots
1-2 Tablespoons olive oil
¼ cup very finely chopped celery
4⅕ cup chopped broccoli into bite-sized pieces
2 cups vegetable broth (if Whole30 check your ingredients)
1½ cup raw cashews (soak overnight in water)
1¼ cup Califia unsweetened almond milk
½ cup + 2 Tablespoons nutritional yeast
1 Teaspoon salt (more to taste)
In large sauce pan, add olive oil and shallots and bring to medium high heat; stir shallots and let reduce for approximately 1-2 minutes.
Add celery and continue cooking for 2-3 minutes (add another Tablespoon of olive oil if you need to).
Once celery has cooked down, add broccoli and vegetable broth.
Bring to a simmer.
In high-powered blender, add cashews (drain first), almond milk, nutritional yeast and salt.
Blend on high until smooth and creamy (use spatula to scrape down sides several times) approximately 4 minutes.
Once your the vegetable broth has been simmering for about 5 minutes, add your cashew sauce and start stirring to combine.
Bring to a simmer and continue stirring - soup will thicken after a couple of minutes.
Taste and add additional salt, as desired. (I added another ½ Teaspoon).