Updated: Feb 25, 2022
You’re ditching the dairy (or have already done so) but really miss those dairy-packed comfort foods. Never fear! This Panera copycat Dairy-free Broccoli Cheese Soup will satisfy the craving.
Why consider ditching the dairy?
Dairy is more than you think it is.
Conventional dairy is packed with pesticides, herbicides, and fungicides from the animal feed. In addition they’re given antibiotics, vet meds, and steroids to keep the animals stable in an unsanitary, unnatural, and stressful environment.
Humans do NOT need dairy for the calcium.
In fact, there are many plant-sources of calcium that have the right balance of calcium and magnesium to make it highly absorbable for your body. Plant sources include: broccoli, plant milks, leafy green vegetables, kale is better absorbed than dairy, un-hulled sesame seeds, tahini, calcium-set tofu, even oranges, beans, and figs.
Dairy can contribute to heart disease
It’s packed with saturated fat and cholesterol. It’s literally liquid meat. Most cheeses are 70% fat. Learn more at Physicians Committee for Responsible Medicine
The hormones in milk increase risk of cancer
According to the Physicians Committee for Responsible Medicine, research shows a direct link between milk, cheese, and other dairy products with increased risk of breast cancer due to the hormones in the milk.
Why you’ll never miss the dairy with this Non-Dairy Broccoli Cheese Soup
This thick and creamy soup is packed with flavor, AND tons of secret veggies, vitamins and nutrients.
Why are they secret? Because you’ll barely know they’re there with all the cheesy goodness.
Nutritional yeast replaces parmesan cheese for a delicious cheesy flavor with an addition of B Vitamins and protein.
Non-dairy shredded cheese is perfect for people with nut allergies (like my daughter) who can’t have cashews.
In fact, it’s so cheesy, dairy lovers will never know there’s no cheese.
Don’t want to use the non-dairy cheese and not allergic to nuts?
Blend the following as a sub for the shredded non-dairy cheese and nutritional yeast:
1 can (13.5 fluid oz) full fat coconut milk (1 1/2 cups)
1 cup raw cashews, soaked*
1/2 cup nutritional yeast
Cutting out the oils? Dry sauté veggies, then sub veggie broth for earth balance to create the roux.
Dairy-Free Broccoli Cheeze Soup
Slightly altered from Six Vegan Sisters
A delicious non-dairy version of broccoli cheddar soup! You’ll like this version better than the original!
Prep time 10 minutes
Cook time 20 minutes
1 cup white onions chopped
1 clove garlic finely diced
1/4 cup Earth Balance butter
1/2 cup all-purpose, or gluten free flour
2-3 cups vegetable broth (add less if you want a thicker soup)
4 cups oat milk plain, unsweetened
3 heaping cups broccoli finely chopped
1 1/2 heaping cups julienned carrots
1 cup vegan shredded mozzarella-style or cheddar-style cheese
¼ cup nutritional yeast
Salt & pepper to taste
Small whole grain bread loaves to serve soup in, hollowed out
Heat a large stock pot over medium heat and melt the butter; add the onions, cook 5 minutes, add the garlic, cook another two minutes.
Stir in the flour and mix well to create a roux. Whisk in the vegetable broth and oat milk until roux is mixed in completely; bring to a boil, reduce heat and stir in the broccoli and carrots; cook an additional 10 minutes over medium heat.
Stir in the nutritional yeast and the shredded cheddar-style or mozzarella-style cheese and stir until the cheese is melted.
Blend soup with an immersion blender until desired smoothness is achieved.
Serve in whole grain soup “bowl” if desired.