Cover cashew nuts with boiling water in a small bowl. Set aside for 20 minutes. Drain.
Add cashew nuts and all the other ingredients for the cashew cream to the jug of a blender or small processor. Process until smooth.
Store in the fridge for up to 2 days. Use as required.
to make the broccoli soup
Heat oil in a heavy bottomed dutch oven or deep saucepan. Add garlic, bay leaves and leek. Sauté for a few minutes on medium until leek starts to soften.
Add the stock, season with salt and pepper, add potato and broccoli. Cook uncovered for 5 minutes until broccoli appears tender and still vibrant green. Do not over cook.
Remove from heat. Discard the bay leaves.
Use a stick blender, purée the soup until quite smooth.
Serve hot in a bowls with a dollop of cashew cream. Garnish with chives and toasted nuts. Enjoy with crusty bread.