• In a large pot, warm olive oil and vegan butter over medium heat.
• Stir in onion and garlic and cook until fragrant and transparent - about 1-2 minutes.
• Stir in the cashews, chopped carrots, celery, potatoes, and half the chopped broccoli.
• Cook for 4-5 minutes, uncovered, stirring often until the broccoli is vibrant green.
• Add nutritional yeast, pepper, paprika, and vegetable stock.
• Cover the pot with a lid and bring to a boil, then reduce the heat and let it simmer for 20 minutes or until the vegetables and cashews have softened.
• Remove from the heat, uncover, and steam out for 5-10 minutes before pouring into a blender.
• Blend a third of the soup at a time. It's safer for the blender to work in small batches and this prevents splashing or blender jug explosions.
• Set aside each blended batch of broccoli soup in a large bowl until all the soup has been blended.
• Return the blended soup in the pot, add remaining chopped broccoli.
• Stir and cook over medium heat until the broccoli is vibrant green and still crunchy.
• Stir in some water if the texture is too thick or more salt, pepper, or nutritional yeast to boost its cheesy flavor.
• Remove from the heat, stir in lemon juice, and freshly grated vegan cheddar cheese to melt in.

Serving

• Serve warm with croutons, drizzle cashew cream, and fresh herbs.

Storage

• Store the soup in an airtight container in the fridge for up to 4 days or freeze it for up to 1 month. Thaw in the fridge the day before.