Soak cashews in boiling water for 10 minutes.

Drain cashews and transfer them to a high-speed blender along with 2 cups of water, nutritional yeast and lemon juice. Blend on high until smooth and set aside.

In large pot over medium heat, add 2 tablespoons of oil along with diced onion and celery. Sauté until softened, about 3 minutes. Add garlic and cook for 2 more minutes.

Add vegetable broth to pot along with cashew mixture that you had blended.

Mix until uniform. Add in broccoli, carrot and nutmeg and mix again until combined. Bring mixture to boil and lower it to simmer. Cook for 15-20 minutes, stirring often, until soup has thickened.

Once soup has thickened, remove it from heat and season with salt and pepper to taste.

Serve warm with fresh parsley and croutons. Enjoy!