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 mixutre 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!).
How to store: Store creamy broccoli soup in an airtight container in your fridge for 3 to 4 days. Reheat it in the microwave or on the stovetop.How to freeze:This soup can be frozen in an airtight container or freezer bag for up to 6 months. Let it thaw in the refrigerator and then warm it up on the stovetop, or reheat it from frozen in the microwave.