“I just couldn’t live without cheese.”
This sentence needs to be obliterated from existence, because this recipe for broccoli and cheese soup (and tons of other vegan “cheezy” goodies out there) will make you a believer. I am nomming on it right now and it is fulfilling every dream I’ve ever had.
Side note: In one of my first posts, I wrote about the effect of opioid-like substances in dairy that cause withdrawals and cravings. I find that I simply do not have cravings for cheese. But I enjoy vegan versions very much and like to incorporate them into my meals sometimes 🙂
There’s nothing better than a savory soup on a frosty night. Toss some toasted baguette in there and you’ve got yourself an evening fit for a queen.
So what’s the secret to vegan cheese? It’s all about the nutritional yeast. Nutritional yeast — or “nooch,” as it’s affectionately termed — can be found at most grocery stores, is inexpensive (get it in bulk), and is a viable source of B12 for plant-based humans. Its cheesy flavor and cooking adaptability make it a surefire way to add umami flavor to your meals. It’s also full of folic acid, selenium, zinc, and other members of the B vitamin family. Nutritional yeast is also a complete protein, and contains a whopping 6 grams of protein in just a 1/4 cup, in addition to 3 grams of fiber, and NO sodium or saturated fat (Bob’s Red Mill).
Make sure the brand you get DOES have B12 added (some don’t) and does not contain whey.
How cute is this nooch scooped into my hedgehog 1/4 cup?! My dear friend got me a hedgehog measuring cup set for my birthday that I couldn’t wait to photograph for this blog 🙂
This is what the cheese sauce looks like. You can add more flour if that sauce is all “get me bodied.” I’m obsessed with Beyoncé.
Best eaten with friends 🙂