(The night before) Soak cashews by placing them in a big bowl and covering them with an inch of purified water.
Place large stock pot or kettle over low heat and pour in water and vegetable stock.
Rinse all the vegetables in cool water. Dice broccoli and cauliflower into small pieces. Rough cut all other vegetables into large pieces. (Potatoes can be peeled or unpeeled to preference). Set aside.
Drain the water from the cashews and place them in a high-powered blender. Blend until the cashews become creamy. Pour the cashew cream into the stock pot of water and vegetable stock.
Open the can of white beans and drain them in a colander. Place the beans blender and blend until creamy. Add mixture to the stock pot.
In small batches, add the potatoes, onions (peeled), celery, and garlic (peeled) to the blender and blend briefly until they are chopped but still chunky (using the pulse feature can be helpful). Pour into the stock pot.
Add the broccoli and cauliflower to the pot.
Add almond milk and yeast to the pot. Stir well.
Sprinkle the soup with garlic salt and seasoned pepper. Stir well. Add paprika. Stir well.
Turn the heat up to medium high and bring soup to a gentle boil.
Once boiling, turn the soup down to medium low and simmer for about an hour.