Sauté diced onion in a warm pan lined with 2 tablespoons of vegetable broth. Heat until translucent.
Add broccoli florets, minced garlic, and sea salt to pan and cook until broccoli is tender. Use vegetable broth as needed to prevent sticking to pan.
Using a high-powered blender, add raw cashews, nutritional yeast, lemon juice, and 1 cup of vegetable broth.
To the blender, add warm broccoli and onion mixture and blend on high until smooth.
Add vegetable broth as needed to achieve desired creamy consistency. Serve warm and top with wonton strips, croutons, or sliced almonds for crunch.
