Add all the ingredients, except the dairy-free milk to your Vitamix, or other powerful blender and blend until smooth, creamy, and hot. The soup took about 4 minutes to get hot in my Vitamix. Then pour in the milk, run for a few seconds to stir it in, and serve.
To make on the stovetop
If you're using the cashew butter option, you do not need a blender. Just add everything, except the milk to a medium saucepan and whisk to combine. Bring to a low boil over medium heat and boil for 1-2 minutes. Then turn off the heat and stir in the dairy-free milk and serve.
Notes
Run your blender long enough to make the soup hot enough to consume. This works well with high-quality blenders, such as a Vitamix. (affiliate link)If you don't have a powerful blender, you may soak your cashews in hot water for 20-30 minutes and then drain them, before blending. This will help them break down more easily. OR use cashew butter and whisk into a small pot to avoid using a blender, altogether.For low-fat options, see above under our variations section.Keep leftovers in the fridge for up to 4 days or freeze airtight for up to 6 months.