Heat the olive oil in a large pan. Once hot, add the zucchini, carrots, onion and garlic. Cook until garlic is fragrant. Season with salt and pepper.
Add the broccoli, raw cashews, vegetable broth, and water. Bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer for 20 minutes until the broccoli is soft.
Transfer this mixture to a blender and blend until smooth. Transfer the mixture back into the pot and stir in the almond milk, nutritional yeast, and lemon juice. Taste and add a touch more salt and pepper if needed (or red pepper flakes if you like spice!).
Store in an airtight container in the fridge for 5 days or in the freezer for 6 months.
Reheat on the stove over medium heat, or in the microwave on 80% power in 20-second increments.
If you don't have a blender, you can use a stick blender or a food processor.