Next melt 1 Tbsp vegan butter in a dutch oven or large pot over medium heat and then add in the celery and shallots / onion. Stir to get them all nice and coated and cook down for about 8 minutes or until they begin to soften a bit.

Add 4 Tbsp of vegan butter and stir to melt. Stir around and cook for 1 minute making sure to not burn the garlic!

Then whisk in the flour. I recommend doing this a tablespoon or so at time and whisking in, and then adding in more flour once it's combined. Repeat this process until all the flour is whisked in.

Next do the same with the vegan chicken or veggie broth, add about a 1/2 cup or so and whisk to combine, then add in more until it's also whisked in. Repeat this with 1 cup of unsweetened plant milk and 3/4 cup of the cashew or tofu cream. Stir in the Vegan Worcestershire, Nutitional Yeast and Mushroom Seasoning or Miso Paste.

Next add in the carrots and broccoli, stir to distribute, then bring to a simmer. Cover and simmer for 10 – 15 minutes, depending on how soft or crunchy you like your veggies. I would say check every 5 minutes or so.

Once veggies are cooked to your liking, add in the vegan cheddar shreds and whisk to melt. Once melted, taste and adjust for seasoning, add in more plant milk or broth if the soup is too thick, and serve immediately!