For the cheese sauce:
1 cup raw cashews
2 cups broth (I like Better Than Bouillon No Chicken Base)
1 tbsp lemon juice
1 tsp turmeric
1 tsp salt
1/3 cup nutritional yeast
1/4 wheel of Miyoko’s Smoked Farmhouse cheese (or sub 3 tbsp white miso + a dash of liquid smoke)
For the soup:
3 medium-sized potatoes or 2 large potatoes
1.5 lb frozen broccoli (approx.)
1 cup water
1 tsp salt
Freshly ground pepper
Take broccoli out of the freezer to thaw.
Cut potatoes into hearty bite-sized pieces (no need to peel) and boil in water until cooked through, about 5-10 minutes. Drain and set aside.
Dice half the thawed broccoli and cut the other half into larger chunky pieces. Set aside.
In a high-speed blender, combine the cheese sauce ingredients and blend until smooth. (If you don’t have a high-speed blender, soak the cashews in water ahead of time for a few hours.)
Combine cheese sauce, potatoes, broccoli, 1 cup water, 1 tsp salt, and freshly ground pepper into a pot to cook over medium heat. Stir frequently to prevent coating/burning on the bottom of the pan. Once everything is warmed through and has reduced to a thick cheese-soup consistency, serve with some crusty bread for dunking. Top with chives, sour cream, and/or faux bacon bits if you’re feeling extra fancy!