Before starting the soup, place the raw cashews in a bowl and cover them with water. Let them soak while you prepare the remaining ingredients. Soaking helps make them easier to blend later, resulting in a creamier texture.

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Arrange the cauliflower florets, halved fresh tomatoes, coarsely chopped yellow onion, and smashed garlic cloves on the sheet. Drizzle with 3 tablespoons olive oil, 1/4 teaspoon sea salt, and a generous amount of black pepper. Toss everything with your hands until well combined, drizzle a little extra olive oil on top if needed, then roast for 40 minutes, or until the vegetables are tender and slightly caramelized.

Once the vegetables are roasted, carefully transfer them to a blender. Add the vegetable broth and the whole peeled canned tomatoes with their liquid. Depending on the size of your blender, work in batches until everything is thoroughly blended and smooth. I like to use a high-speed blender for the smoothest texture.

Pour the blended mixture into a large pot over medium heat. Add the remaining 1/4 teaspoon sea salt, additional black pepper to taste, Italian seasoning blend, and red pepper flakes if desired for a little heat. Bring the soup to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.

While the soup simmers, drain the soaked cashews (from Step 1). Add them to a blender along with the drained and rinsed white beans and your milk of choice. Blend on high until the mixture is smooth and creamy. Pour the cashew-bean mixture into the pot with the simmering soup base and stir well. Continue to simmer for another 5-10 minutes to let the soup thicken and become extra creamy. I find that using a plant-based milk keeps the soup light and dairy-free.

Turn off the heat and stir in the fresh lemon juice. Taste the soup and adjust seasoning with more salt, pepper, or lemon juice as needed. Ladle into bowls and enjoy while hot! For a little extra zing, I sometimes add a squeeze of extra lemon right at the table.