Soak cashews in warm water for about 2 hours, or boil for 20 minutes until soft. Drain and blend with drained cannellini beans, plant-based milk, lemon juice, and a pinch of salt until smooth. Set aside.

In a large pot, heat oil over medium heat. Add onion, carrot, celery, and broccoli. Sauté for about 4 minutes until vegetables soften and onion is translucent.

Add minced garlic, onion powder, and Italian seasoning. Cook for another minute, stirring frequently.

Pour in vegetable broth, stir, bring to a boil, then reduce heat and simmer gently.

Slowly stir in the cashew-cannellini cream. Let simmer for 6-8 minutes, stirring occasionally.

Add dry gluten-free pasta and stir well. Simmer until pasta is al dente, about 8-10 minutes.

Check the soup's thickness and add more broth or milk if needed for desired consistency.

Taste and adjust salt and pepper. Serve warm, garnished with fresh herbs.