Checking the raw list here, there's genuinely nothing standing between this soup and a vegetarian table — it's built entirely from vegetables, pantry staples, and a blended cashew base, with no meat or fish anywhere in sight. Cashews soaked and blitzed into silky cream give this soup its lush body, while sautéed onion, garlic, and shredded carrot build a savory foundation before broccoli florets simmer in until fork-tender. Smoked paprika and a touch of cayenne add warmth and depth, and nutritional yeast plus a bright squeeze of lemon juice bring that unmistakable tangy, cheesy flavor without any actual cheese involved. A quick partial blend keeps some broccoli texture intact, so every spoonful has that perfect balance of creamy and chunky. It's a cozy, comforting bowl that fits right into a vegetarian rotation, no matter the season.
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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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