This velvety broccoli soup gets its creaminess from a homemade cashew cream, blended smooth and stirred right into the pot at the end for that rich, silky finish. Tender broccoli, potato, celery, and onion simmer together in vegetable broth with garlic, thyme, and a touch of nutmeg, building deep flavor before everything gets blitzed into one smooth, comforting bowl. A splash of lemon juice brightens things up, and a sprinkle of nutritional yeast adds a savory, almost cheesy depth without any dairy in sight. It's a cozy, spoon-clinging soup that's naturally suited to a dairy free table — no cream, butter, or milk required to get that luxurious texture. Finish with a pinch of red pepper flakes for a little heat, and you've got a bowl that feels indulgent while staying completely plant-based from start to finish.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, then drain and rinse.
Transfer the soaked cashews to a blender with 1/2 cup fresh water and blend on high until completely smooth, about 1–2 minutes. Set aside.
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