Add potato and broccoli (reserving about 1 cup of broccoli to mix in later) to the onions and sauté another 3-4 minutes until the broccoli is a vibrant green.
Once your vegetables are soft, stir in the non-dairy milk, vegan cheese, nutritional yeast, salt, and pepper. Cook until the cheese is completely melted and the soup is heated all the way through.
Using an immersion blender or food processor, blend soup until thick and creamy. Stir in reserved broccoli to give the soup some texture. Taste and adjust seasonings.
- Make sure to use unsweetened non-dairy milk. Typically non-dairy milk is slightly sweetened and, when used, creates an overpowering sweetness to this soup.
- Keep a close eye on the potatoes. Cook them until they are pierceable with a fork but not overly soft. If they are cooked beyond 10-12 minutes, the potatoes will get mushy.