This creamy, dreamy soup gets its velvety texture from a base of soaked and blended cashews, no dairy required to get there. Shredded carrots, sautéed onion, and garlic build a savory foundation, while smoked paprika and a touch of cayenne add warmth and depth to every spoonful. Nutritional yeast brings that unmistakable cheesy, umami tang, and a bright hit of lemon juice keeps the whole pot balanced instead of heavy. Tender broccoli florets simmered right in the broth give it that classic chunky-smooth consistency, partially blended so you still get texture in every bite. It's a cozy, spoon-coating bowl that fits perfectly into a plant-based rotation, and it reheats beautifully for lunches all week long.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, until the cashews are softened and plump.
Drain the cashews, discarding the soaking water. Transfer them to a blender with 1 cup of fresh water and blend on high until completely smooth and creamy, about 2 minutes. Set the cashew cream aside.
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