Prepare Cashews: Soak the raw cashews in water for 2-4 hours or overnight. Drain and rinse thoroughly before using. Make Cashew cheese sauce by blitzing cashews with turmeric salt and nutritional yeast (optional).

Sauté Aromatics: In a large pot or Dutch oven over medium heat, add the olive oil. Sauté the diced onion and minced garlic until they turn translucent and fragrant, about 4-5 minutes.

Cook & Sausage Broccoli: Saute onions in a pan with olive oil on m medium heat. Then, add the fresh broccoli florets and cook for an additional 5-7 minutes until the broccoli is fork-tender.

Cashew Cheese Sauce: In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, sea salt, and black pepper. Blend until it forms a smooth cashew cheese sauce.

Combine Milk, Veg Stock, Vio life Cheese, Cashew Sauce and Broccoli: Pour the cashew cheese sauce into the pan of broccoli together with the plant based milk. Stir thoroughly to combine over medium-low heat.

Adjust Seasoning: Taste and adjust seasoning as needed. Add more salt, pepper, or nutritional yeast for desired taste. I dded additional vegan cheddar slices for extra cheesiness.

Serve: Ladle the creamy Vegan Broccoli Cheddar Soup into bowls. Garnish with additional black pepper or vegan cheese shreds if desired. Serve with crusty bread or homemade croutons.