This is truly the best ever vegan creamy broccoli cheese soup. Honest to goodness. It's one of my all-time favorite recipes ever, and it's won the praises of vegans and non-vegans alike. It's made with all pure, whole foods, plant-powered ingredients, yet it's just as savory, luxuriously creamy, buttery, salty, cheddar-y, and cheesy as the "original". Seriously, we're talking Panera-level delicious.
This post is sponsored by Manitoba Harvest. All thoughts, opinions, and love for their products are genuine and 100% my own.
I've been looking forward to sharing this recipe all week! But between book edits, work, and a healthy dose of downtime, it's taken me a few days of chipping away at it to get it from recipe and photos to fully-formed post. You know that feeling when you finally sit down to do something you've been wanting to do and then you remember that you're supposed to be doing 2-3 other things or it's 11 pm which means you're up past your bedtime? Well that's what's happened with this post on three separate occasions this week. Yikes!
But you know what? It's completely okay because 1) balance (gimme all that work-life balance) and 2) this recipe is worth the wait. Plus, I now have half a week worth of soup noshing under my belt, so I can attest to the fact that this is one of those lovely soups that's even tastier on days two and three than it is on the first.
This creamy broccoli cheese soup is far and away my favorite recipe of 2016 (thus far) as well as my favorite soup ever. Big, bold statements, I know.
What began as a determined attempt to make a great vegan broccoli cheese soup resulted in a great broccoli cheese soup period. And this opinion is guided by the wisdom of several dozen broccoli-cheddar-soup-in-a-bread-bowl experiences at Panera between the ages 16 and 18 (because that was the cool thing to do from '00-'02). I think that might be enough contact hours to qualify me as an expert in broccoli cheese soup.
But truly, this soup is an absolute dream, and it's everything a broccoli cheese soup should be and more. It's savory, luxuriously creamy, buttery, salty, cheddar-y, cheesy, packed with broccoli, soul-satisfying (especially on a chilly winter's day), and reheats like a charm. Plus, it's made with all pure, plant-based ingredients that are 100% free from funny business (e.g., unwanted additives, preservatives, etc.). Less funny business = more room for the good stuff, like vitamins, minerals, etc. Long story short, this delectable, slurp-worthy vegan soup brings all of the flavor and way more good-for-your-bod vitamins and minerals without the undesirable junk.
Pretty soup-er, huh? So cheesy it hurts.
This pot of dreamy goodness comes together in a few simple steps + some occasionally stirring.
A base of sautéed onion and shallots is sprinkled with smoked paprika, sea salt, and pepper. Then, in goes the broccoli (lots of it), vegetable broth, and filtered water. You'll bring everything to a boil and then reduce the heat, cover, and simmer for about 25 minutes.
While your soup base is simmering, you'll prepare a velvety cheddar cheese sauce. Bring a separate pan of water to a boil, toss in 2 cups of cauliflower florets, and cook until they're fork-tender. Strain off the water and add the tender cauliflower florets to a high-speed blender along with a ½ cup of Manitoba Harvest Hemp Hearts (i.e., shelled hemp seeds), roasted red peppers, nutritional yeast, arrowroot powder (to thicken), apple cider vinegar, and sea salt. Then, blend until you have a silky-smooth sauce. The cauliflower and hemp seeds offer a rich, buttery creaminess to the sauce as well as a vitamin, mineral, and protein boost (½ cup of Hemp Hearts offers nearly 27 grams of plant-based protein).
Once the soup has finished simmering and the broccoli florets are tender, you'll stir the cheddar cheese sauce into the soup and continue to simmer for another 3-5 minutes to thicken. Then, you'll stir in a splash of fresh lemon juice and low-sodium tamari. I cannot emphasize the importance of these two ingredients enough as they simultaneously balance, deepen, brighten, and intensify the flavors of the soup.
And that it's. Ladle your soup into bowls, sprinkle with Hemp Hearts if you'd like, and sink your spoon (or your bread) into this creamy, cheesy soup.
📖 Recipe
Best Ever Vegan Creamy Broccoli Cheese Soup
Ingredients
- 1 tablespoon extra-virgin olive oil*
- 1 large yellow onion, finely diced (about 1 ½ cups)
- 1 medium shallot, minced
- 1 teaspoon smoked paprika
- 2 teaspoons sea salt, divided, plus more to taste
- Freshly ground black pepper, to taste
- 4 small or 2 large heads of broccoli, destemmed, and chopped into small ½-inch florets (you want about 1 pound of florets or about 5 to 6 cups)
- 4 cups low-sodium vegetable broth, divided
- 2 cups filtered water
- 2 cups small cauliflower florets
- ½ cup Manitoba Harvest Hemp Hearts (shelled hemp seeds) or raw cashews
- ½ cup chopped roasted and peeled red peppers (I use jarred roasted red peppers)
- ½ cup nutritional yeast
- 1 tablespoon arrowroot powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice (pulls all of the flavors together and makes them pop)
- 1 tablespoon reduced-sodium tamari (adds depth of flavor)
Instructions
- In a large dutch oven or stock pot, heat the olive oil over medium-low. Add the onion, shallot, smoked paprika, 1 teaspoon of the sea salt, and black pepper, and cook for 6 minutes or until the onion is soft and translucent, stirring occasionally. Add the broccoli florets, 3 cups of the vegetable broth, and the filtered water, increase heat to medium-high and bring to a rapid simmer for 5 minutes. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes or until the broccoli florets are fork-tender, stirring occasionally to ensure that the broccoli is submerged.
- Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets to the pot and boil for 7 minutes or until very fork-tender. Strain off the water.
- Add the boiled cauliflower florets, remaining 1 cup of vegetable broth, Hemp Hearts, roasted red peppers, nutritional yeast, arrowroot powder, apple cider vinegar, and remaining 1 teaspoon of sea salt to a high-speed blender. Blend on high for 2 minutes or until completely smooth and creamy.
- Once the broccoli florets are fork-tender, pour the cauliflower "cheddar" sauce into the pot and stir to combine. Increase the heat to medium and continue stirring for 3 to 5 minutes or until the soup begins to thicken. Be careful not to overheat or the arrowroot will lose its thickening power. Once the soup has thickened slightly, remove from heat and stir in the fresh lemon juice and tamari. Taste and season with more sea salt, black pepper, and smoked paprika, if desired. (I usually add another ½ teaspoon sea salt, a few cranks of freshly ground black pepper, and a few shakes of smoked paprika.)
- You can enjoy the soup as is (pictured and what I prefer) or use an immersion blender to puree the soup until desired texture is reached.
- Ladle into bowls, sprinkle with more Hemp Hearts (if desired), and serve.
- Refrigerate leftovers.
Notes
**Reheat in a stockpot or saucepan over medium heat until warmed through, stirring frequently.
Related Posts
Green Pea Patty, Roasted Radish & Lemony Hummus Bowl
Smoky Vegan BBQ Beet Burgers
Lean Green Avocado-Spinach Pesto Pasta with Sautéed Mushrooms (vegan, gf)
Holiday Caesar Salad with Hemp Seed Dressing, Protein Croutons & Pomegranate Seeds (vegan, gluten-free)
Creamy Strawberry-Mango Protein Smoothie
Sweet Potato & Lentil Cakes with Lemony Avocado Sauce
Janelle @ Wholly Healthy says
This sounds so tasty - love that you used hemp hearts, too!
Ashley says
Thanks so much, Janelle! Hope you have the chance to give it a try! :)
Mara says
Ahh, this looks sooo good!
I definitely have to try it! :)
Especially the added red peppers sound really tasty!
Ashley says
Thanks, Mara! The red peppers add an amazing cheesiness to the cheese sauce -- I learned the trick from the awesome blog http://www.kidtestedfirefighterapproved.com a few years ago, and have been using it in ever since!
Liz says
Mmmm this looks seriously comforting!! I love the ingredients you used in this soup and I'm SO curious to see how those hemp harts taste (full disclosure, I've actually never tried them before!). Thanks so much for sharing!
Ashley says
Thanks so much, Liz! Hemp seeds are awesome. They make an amazing base for vegan cheese sauce as well as a great creamy, dairy-free ranch dressing. Easily my all-time favorite seed!
Rosanna says
OMG!.. I got to try this recipe!.. I have all the ingredients and I have been looking for a broccoli cheeze soup for a while!.. Making it tomorrow!
Ashley says
I hope you enjoyed it, Rosanna!
Lisa says
wow this soup looks amazing! Definitely going to be my lunch for the week! thanks!!
Ashley says
Thanks, Lisa! Hope you enjoy it!
Celeste Jackson says
I'm printing it as I write....going to make it this weekend. Looks delicious!
Ashley says
Thank you! Hope you enjoyed it!
Denise says
Looks amazing - we're going to try this. Can you give an equivalent measurement for broccoli in terms of cups of florets?
Ashley says
Thanks, Denise! Very good question -- I meant to include a cup measurement but clearly forgot to, so I went ahead and added it now. It should be about 5 to 6 cups of small florets once you're finished de-stemming. I hope this helps, but please let me know if you have more questions. Enjoy!
Megan says
I just made this and it is fabulous!! I didn't have fresh broccoli or cauliflower, so I used frozen and it still turned out beautifully! I have been looking for a dairy-free, cheesy soup that actually tastes good and THIS IS IT!!! Wow - so delicious :). Thanks, Ashley!!
Denise Hoskins says
This was our supper tonight -- and hubby and I both LOVED it! For anybody who is tempted, don't resist or delay - go for it! Thank you so much. :)
Archana Baikadi says
I think my hubby would love this! amazing recipe. Thanks a lot for sharing
Helen says
Super tasty soup! I don't know how you came up with this mix of ingredients but it was terrific. A cheesy flavour with a nice hint of smokiness from the paprika. Even though I had less broccoli but more cauliflower on hand I'm sure it didn't make a huge impact to end result. This is my first recipe I've tried from your site but most definitely not the last. If you have a cook book coming then I'm going to be very excited. It seems that the best vegan or plant based recipes are created by bloggers. Thank you, thank you, thank you!!!
Angela says
I made this soup yesterday... And WOW! You weren't kidding. I could eat just the cheese sauce with a spoon... When it's mixed in with the brocolli... Heaven! Thank you!
Claudia says
I have been desperate to make this soup for a couple of days now and after finally getting all the ingredients I made it today and had it for breakfast - couldn't wait until lunch or dinner. It is absolutely delicious! I agree with Angela too, about eating the cheese sauce. Thanks so much for this recipe.
laura says
Ok I just made this. I love it, but am curious as to if my super non veggie loving kids will like/eat this. They like broccoli soup, but I'm trying to get them to eat less/no cheese like that step-father. Thanks for the recipe! We'll see how this turns out.
Kate says
Oh my gosh... I just made this soup after discovering your blog through the OSG takeover series and MAN is this a keeper. My boyfriend's absolute favourite soup is Broccoli and Cheese, and I was so excited for him to taste this vegan one! Wow, Ashley, this is truly amazing. This soup is already in the vault... Thank you!
Tiahni says
THIS looks amazing! Can't wait to try it. So it serves 6-8 -- but what's the serving size? 1 cup?
Leah says
Just made this tonight and it was fabulous! I'm not a vegan but I definitely didn't miss real cheese. Looking forward to making more of your recipes
Hannah says
Thank you for this awesome recipe! My sweetheart had a root canal today, so he needed a liquid Valentine's Day dinner. We both loved the soup!
Bethany says
This is amazing!! It's perfect for the days I crave creamy comfort food. I have been making this weekly for a while and it has been a hit for all that have tasted.
Christy says
My mom has been sick for several weeks. She has many food allergies and decided to go vegan last year. I was searching online for some comfort food that I could make for her and happened upon your website. This soup was absolutely amazing! She loved it and so did I (and I am definitely not vegan). I have bookmarked your site and intend to return often. Thank you so much for sharing!
Nicole says
I made this soup last night but my soup wouldn't thicken! I loved the flavor and the soup in general the only thing that was off was the consistency. Please help!!
Ashley says
Hi, Nicole! So sorry to hear you had trouble getting the soup to thicken. Without having been there myself, it's a bit difficult to pinpoint where things went awry, but here are some thoughts/problem-solving tips...
Did you use fresh broccoli and cauliflower? Using frozen for either or both could easily impart too much extra water into the recipe.
Did you use arrowroot powder? Substituting with something like cornstarch won't work unless the amount is increased (arrowroot has about double the thickening power of cornstarch).
On the note of arrowroot, was yours fresh? Using arrowroot that's close to or past its expiration date can lead to issues with thickening as it loses its thickening power over time.
And lastly, arrowroot can be a tiny bit temperamental. It needs to be heated thoroughly enough to initiate its thickening properties, but if it's overheated (as noted in the recipe), it will breakdown and lose all thickening power. If the problem was the former, it's possible the soup just needed to be heated a bit longer to reach the proper temperature to activate the arrowroot. However, if it was the latter, you would have noticed the soup thickening up and then thinning out again quickly.
Hope this helps problem solve a bit. And you can always try adding another tablespoon (or two) of arrowroot and whisking it into the soup. Just be sure to create a slurry first if you're adding it while the soup is already hot, or the starch will clump together and won't do much to thicken the soup.
Nicole says
Thank you so much for those tips!
I used both fresh broccoli and cauliflower. Also, I bought organic arrowroot powder which says to use buy 2019 (so I'm assuming its still fresh?).
Once the cauliflower was done cooking I added the arrowroot powder and all the other ingredients you had instructed to add in the recipe. Then used an immersion blender to blend. I was thinking maybe the cauliflower was too hot and therefore causing the arrowroot powder to be temperamental and not thicken.
Ashley says
You're welcome! Just to double-check/clarify, you strained the water off the boiled cauliflower and added it to a blender along with the other "cheddar cheese" ingredients, blended, and then added the "cheese" mixture to the pot with the simmered broccoli and continued to heat until thickened, correct? The reason I ask is because if the arrowroot, cauliflower, etc. were added straight to the pot with the broccoli (instead of to a separate blender first to create the "cheese" mixture and then added), it's likely that the arrowroot seized up/clumped and then failed to thicken for that reason.
Nicole says
Yes I strained the cauliflower but once strained I put back in the pot I cooked it in along with the other "cheese" mixture ingredients and used my immersion blender to blend the ingredients. Maybe the heat from the pot plus the heat from the cauliflower was too much for the arrowroot powder?
Ashley says
Ahh, okay. It's possible it was too much heat, but I'm actually thinking that the immersion blender simply wasn't capable of blending/breaking down the arrowroot properly. That step really needs the power of a proper blender.
Nicole says
UPDATE! So I just got finished making this soup (my second go around). So amazing!! Because my first batch did not get thick after using an immersion blender, I was sure to use my Ninja this time around. Additionally before adding the cauliflower to the blender, I let it cool after draining. Once the "cheddar cheese" mixture was blended I could already tell it would be thicker than the first time but once added to the broccoli mixture it did not thicken the way that I wanted it to. To get the soup to my desired consistency, I made a slurry of arrowroot powder and water. 2 tbsp of powder to 1 tbsp of water whisked until smooth. I added the slurry after the soup was off the heat for about 5/10 minutes just to ensure the heat did not mess with the arrowroot. Once added, I turned the soup on low and stirred for 3/5 minutes. That slurry made the soup everything I dreamed of! Ashley, this soup is delicious! Thanks again for your receipe and other recommendations! I love your stuff!
Ashley says
Thrilled to hear it turned out so well the second time around, Nicole! Thanks for taking the time to come back and share your feedback as well as tips and adjustments—incredibly helpful for me as well as others making the soup.
Katherine says
This soup was so delicious! My man and I scarfed down 2 bowls each. So creamy and comforting. I didn't have arrowroot so I just used cornstarch and it thickened just fine. Thanks for this great recipe!
Amy says
YUM! This soup is so creamy, cheesy, and delicious! The roasted red peppers add such a nice flavour to the cheese sauce. Thank you for the recipe, I will definitely make it again!
Ashley says
You’re welcome, Amy! And thank you for taking time out of your day to come back and share your thoughts. So glad you’re enjoying the recipe!
Kristen says
This recipe was delicious! My kids are pretty attached to the dairy-filled broccoli cheddar soup I used to make, so I was nervous to try this one out on them. They absolutely loved it and so did I! Amazing depth of flavor and not too overpowering on the nutritional yeast (which my husband doesn't like). This is a definite soup night success!
Ashley says
Hi, Kristen! So happy to hear your family enjoyed the recipe. It's an especially wonderful compliment that your kids enjoyed it so much. Thanks for taking time out of your evening to come back and share your thoughts and rating. Means so much!
Annie says
This is wonderful! I will definitely be making this again and will probably make the cheese sauce to use with other things too. Next time I'm going to try using frozen broccoli and cauliflower to streamline the process. Thanks for the delicious recipe!
Ashley says
So glad you're enjoying the recipe, Annie! Thanks for taking time out of your day to come back and share your thoughts and rating—means so much.
Denise says
This was SOOOOOOO good. It becomes a all time favourite. Thank you so much
Ashley says
So glad you're enjoying the recipe, Denise!
Megan says
This soup is sooo yummy! I love it, I replaced 1 tsp with a smoked sea salt, for extra smokiness.
Ashley says
Ooh, love the idea of using smoked sea salt for extra smokiness. Will try that the next time I make it! Thanks for taking the time to come back and share your thoughts and rating—means so much.
Andrea says
I made this last night and it is my new favorite recipe. It was a huge hit with everyone and will be a regular in my winter rotation. It is rich and comforting and very filling. Thank you!
Ashley says
So glad you enjoyed it, Andrea! One of my personal favorites, too. :)
Ramona Wade says
Hello Ashley. I am having a low-cal potluck this weekend. I am serving steelhead trout, Greek salad and your vegan broccoli cheddar soup. Have never made or tasted your soup, but I am very impressed by and trusting of the reviews. I want it to be a hit because my guests are not aware that I will be serving a "vegan" soup. Can I use a crock pot to keep the soup warm, or will it impact the Hemp and make the soup thin. I was initially reluctant because I thought the cheesiness would somehow be compromised. The reviews however say otherwise. Wish me luck!
Lastly, where can I shop to purchased the ingredients. I have never purchased Hemp or many of the items.
Ashley says
Hi, Ramona! I think you should be fine to keep the soup warm in a crock pot as long as it's on a low setting (to avoid overheating the arrowroot). For shopping, I'd recommend Whole Foods or purchasing some of the trickier-to-find items online (e.g., Amazon Prime, Thrive Market, etc.). Hope this helps and enjoy! :)
Amy says
This was really delicious! The cheese sauce is so good- it tastes exactly like that cheese they give you with chips at baseball games. I’m going to use it for nachos next!
Ashley says
Hi, Amy! So, so happy to hear you're enjoying the recipe so much. I feel the same way about this soup's flavor! Nacho cheesiness. :) Thanks for taking time out of your day to come back and share your thoughts and rating—means so much to me and is helpful for others curious about the recipe, too.
p.s. If you'd like a vegan cheese recipe specifically designed for nacho topping/dipping, be sure to checkout my cashew cheddar cheese recipe: https://www.blissfulbasil.com/vegan-cashew-cheddar-cheese/
Kelly says
My kids proclaimed this the best broccoli cheese soup ever and I agree! It's so easy and has amazing flavor. Thank you!!!
Ashley says
What a compliment! Especially from the kiddos. So happy to hear you're all enjoying it. Thanks for taking time out of your day to come back and share your results—means so much. :)
Amber says
Made this last night and loved it! I was skeptical about the cauliflower/red pepper ‘cheese’ sauce but it was delish! Thanks for the recipe!
Ashley says
So happy to hear you enjoyed the recipe, Amber! Thanks for taking time out of your day to come back and let me know—means so much.
Sandy Baker says
I would like to give your recipe 4 1/2 stars because it is delicious, nutritious, beautiful. Having been in a gourmet soup group for more than 27 years, I am a bit discerning when it comes to soups. I cannot think of anything that would improve your recipe, and we enjoyed it immensely. The flavor and texture are perfect. Thank you for creating this extraordinary recipe and sharing it with all of us. You're amazing!
Ashley says
So happy to hear you enjoyed the recipe, Sandy! Such kind feedback—thank you for taking time out of your day to share it. Much appreciated by me, and is helpful for others considering making the recipe, too!
Clementine says
Hello, can I use cashews instead of hemp seeds? I don't think I can find those where I live...
Ashley says
Hi, Clementine! Yes, absolutely. Soaked raw cashews will work as a substitute for the hemp seeds. Happy cooking and enjoy!
Clementine says
I made this yesterday with cashews and it was indeed delicious! My non-vegan mom loved it. I'll check your other recipes!
Ashley says
Happy to hear you and your mom enjoyed it, Clementine! Thanks for taking the time to come back and share your thoughts and rating—means a lot to me, and is helpful for others considering making the recipe, too. :)
Crystal Elston says
Made this last night and I love it!! Flavors are fantastic. The instructions were easy and accurate, had no issues whatsoever. I have taken the leftovers and portioned them out for the freezer. This soup is perfect for a PNW evening after work.
Ashley says
So happy to hear you're enjoying the soup, Crystal! Thanks for taking the time to come back and share your thoughts and rating—means a lot to me and is helpful for others considering making the recipe, too. Happy soup-making and enjoying! :)
Shiv Saroya says
Wow! That looks delicious and still healthy. Your recipes are always so wonderful. I can’t wait to make this for my family.
Ashley says
Thanks, Shiv! Hope you and your family enjoy the recipe.
Natalie says
Where does the cheesiness come from? I've read and reread all of the ingredients and you haven't included the grated vegan cheese anywhere. Thanks
Ashley says
Hi, Natalie! No grated vegan cheese in this recipe. The cheesiness comes from the combination of nutritional yeast flakes and roasted red peppers. Sounds crazy, but creates a remarkably cheesy flavor. Hope this helps clarify!
Lindsey says
This soup is delicious. I have made it several times in the last few weeks. It is very easy to make and is so amazingly cheesy and creamy.
Ashley says
Happy to hear you're enjoying it, Lindsey! Thanks for taking the time to come back and share your thoughts and rating. Means a lot! :)
Lindsey Hoy says
I could drink this cheeze sauce. If I added less broth do you think it could be used as mac and cheese sauce?
Ashley says
So glad you're enjoying it, Lindsey! Yes, you could likely reduce the broth and then thicken on its own into a Mac and cheese sauce. Also, search the site for "smoky Mac and cheese" and you'll find a recipe with a similar cheese sauce base. Hope this helps!
Judith Lautner says
I made this last night. I left out the oil and nutritional yeast (I just don't like it) and it was delicious anyway! I also used frozen broccoli florets. I will make it again.
Ashley says
Happy to hear you enjoyed the recipe, Judith!
Barbara Rayko says
I made this exactly as instructed. I never thought it would be this tasty!! It is creamy, rich, and very cheesy!! An awesome taste treat! You won’t be sorry making this soup. Thank you for this recipe.
Ashley says
So happy to hear you enjoyed the recipe, Barbara! And especially glad to hear that it was such a pleasant surprise. Thanks for taking time out of your day to come back and share your thoughts and rating—means so much. :)
Alysia says
Really yummy, great flavor. Mine turned out a bit runny but that's an easy fix.
Ashley says
So glad you enjoyed the recipe, Alysia! Thanks for taking the time to come back and share your rating—means so much. :)
mobasir hassan says
Truly appreciate the way you made this delicious broccoli cheddar soup. Everything is so nicely described that really helped. I am looking forward for more such yummy recipes in future too.
Ashley says
Happy to hear you enjoyed the recipe, Mobasir! :)
Pam says
Hello! I’ve had this recipe bookmarked for a while now, and am finally getting around to trying it out!
Just wondering which you prefer to use when you make it: the hemp seeds or the cashews?
Thanks for sharing your recipe :)
Ashley says
Either or works great! The cashews are a bit creamier and sweeter, the hemp seeds are a bit earthier. Hope this helps. Happy cooking!
Savannah says
Hi! This recipe has become a staple in our household. We love it. If we have leftovers, we serve it over baked potatoes the next day - YUMMM!!! My husband keeps requesting that I make this type of cheese sauce for nachos, but I can’t wrap my head around how to do that without actually making the broccoli soup. Any ideas on how to convert this to a non-broccoli soup nacho cheese sauce?
Ashley says
Hi Savannah! Thank you for taking time out of your day to share your feedback. It means so much, and I'm so glad you and your husband are enjoying the recipe! If you search "nacho cheese" on my site, you'll find a handful of nacho cheese recipes but you can certainly adapt this one to become a cheese sauce too. If you follow step three and use just those ingredients (maybe also plus the lemon juice + more salt to taste) and then simmer that sauce mixture in a saucepan over medium-low heat (whisking constantly), it should thicken up into a nice nacho cheese sauce for you. If it's too thick, whisk in more broth or water. If it's too thin, remove a small portion of the cheese (maybe a few tablespoons) and add it to a small mixing bowl, add more arrowroot powder to this bowl (maybe 1/2 tablespoon to start), whisk until smooth, and then spoon the mixture back into the remaining cheese in the sauce pan and continue to whisk until thickened. I hope this helps and please let me know how it goes if you have a chance. :)
Penelope says
Heart warming and hearty. This is now one of my all time favorites. Thank you for sharing this delicious recipe!