Measure out your raw cashew pieces into a colander.
Rinse the cashews under hot running water for a couple minutes or let them soak in HOT water for 5 minutes, then rinse and drain.
Add two cups of water and rinsed cashews to your blender and blend until completely smooth.
Now add everything else except for the broccoli to the blender. Blend until smooth!
In a medium sized sauce pan steam bite-sized pieces of broccoli in two cups of water for just a couple minutes!
You want the broccoli to turn bright green, but still be quite crunchy. (It will cook more when you add the cream sauce and thicken.) Do NOT drain the broccoli!
Now add the cream sauce and stir over medium heat until thickened!
Serve warm with a garnish of vegan cheese, shredded carrots or croutons!
Cooking tips:Light Miso paste helps add a 'cheesy' flavor. Don't confuse this with dark Miso, whose flavor is MUCH stronger and would dominate the soup!Plan ahead:Make a little extra when you bake or boil potatoes earlier in the week. Then you'll have extra to quickly peel and use to make this yummy soup!