Bring a small pot of salted water to a boil over high heat. Add the broccoli florets and cook for 4-5 minutes, until tender. Drain well, then pulse 2-3 times in a food processor. You still want some small chunks, so don’t over-process.

Meanwhile, melt the vegan butter in a medium pot over medium heat. Add the diced onion and sauté for 2-3 minutes, until soft and translucent.

Add the minced garlic and cook for about 1 minute, stirring, until fragrant.

Pour in the vegetable broth and coconut milk and stir. Bring to a gentle simmer and cook for about 5 minutes.

Reduce the heat to low. Add the vegan cheese a handful at a time, stirring until each addition is completely melted, then let it cook for another 2 minutes.

Stir in the chopped broccoli and cook for 2-3 more minutes, until heated through.

Season with salt and pepper to taste, garnish with a few small broccoli florets if you like, and serve hot.