Heat oil in a saucepan over medium low heat. Add onions and a dash of salt and cook until mostly translucent. about 6 minutes.
Add the shredded broccoli and spices. Mix and cook for 1 minute. Mix in the nutritional yeast and salt. I used some broccoli stems and some florets and processed them in a food processor to get about 2 cups grated broccoli.
Blend the cashews and basil with 1 cup non dairy milk until smooth. Blend a couple of times if the cashews were not soaked. Add to the saucepan. Add the rest of the non dairy milk and mix in. Bring to a boil. About 5 mins. If the soup starts to thicken too much or needs more liquid. Add 1/4 to 1/2 cup or more water and mix in. Taste and adjust salt and spice.
Simmer for another 3 to 5 minutes or until desired consistency. Garnish with cayenne or red pepper flakes. Serve with warm garlic bread or crackers.
For variation, add some other shredded veggies like carrots.For less richness from the cashews, use less cashews and add 1 to 2 tbsp flour for thickening. Mix flour into non dairy milk and add. Or use 1 mashed potato mixed into the non dairy milk.Make the soup as a dip with 3/4 to 1 cup non dairy milkNutritional values based on one serving