This comes from Dr. Neal Barnard's, "The Cheese Trap", an outstanding expose on the ravages of dairy cheese. Dreena Burton, famed vegan cookbook author, created the recipes in the book. Check out Dreena on Facebook and Youtube for more healthy and delicious plant based goodies.

• 1 - 2 T water
• 1 1/2 cups chopped onion
• 1 tsp dry mustard
• 1/2 tsp dill seed (do not use dill weed)
• 3/4 tsp sea salt
• freshly ground black pepper to taste
• 4 cups roughly chopped broccoli (florets and trimmed stems)
• 1/2 cup soaked raw cashews
• 1 1/2 cups plain nondairy milk, or more to thin the soup
• 1/2 cup water
• 2 T freshly squeezed lemon juice
• 1 1/2 tsp chickpea or other mild miso
• pinch nutmeg
• 1/4 cup fresh basil leaves (optional, but very good)

In a large pot, combine 1 T water, the onion, mustard, dill seed, salt, and pepper. Cook over medium high heat for 8-9 minutes, stirring occasionally, until the onions have softened; add a touch more water if the onions are sticking. Add the broccoli, reduce the heat to medium low, cover, and cook for 4-5 minutes, until the broccoli turns bright green. Don't let the broccoli overcook; keep it a vibrant green color. Remove from the heat.

Meanwhile, puree the cashews and 1 cup of the non-dairy milk in a blender until smooth. Add the remaining 1/2 cup non-dairy milk, the 1/2 cup water, lemon juice, miso, and nutmeg and puree again.

Transfer the sauteed onion and broccoli to the blender, along with the basil, if using. Puree until fairly smooth (you can smooth as much as you like). Taste and add extra salt and pepper as desired, and additional nondairy milk or water to thin if needed.