{WHOLE30 + GLUTEN FREE + VEGAN, PALEO OPTION}
Add raw cashews to a heat proof bowl and cover with hot (ideally just boiled) water – allow to soak for at least 30 minutes while you prepare the rest of the recipe.
Heat 3 tablespoons olive oil over medium heat. Add onions, carrots, and celery. Cook for about 8 minutes, stirring occasionally – until softened and onions are translucent.
Add potatoes, garlic, poultry seasoning, nutritional yeast, salt, and pepper and cook 2-3 minutes more – stirring often.
Drain and rinse soaked cashews. Transfer to a blender with 2 cups broth and blend on high speed until completely smooth and no lumps or small pieces remain.