Start by cooking the potatoes. Bring a pot of water to a boil and then add the cubed potatoes. Cook potatoes until tender, about 10- 15 minutes. Once tender, drain water from potatoes and set potatoes aside.

In the meantime, heat the oil in a large saucepan on medium-high heat. Once the oil is hot, add the onion and saute until softened , about 4 minutes.

Stir in garlic and cook for 1 minute. Then, add cauliflower florets, carrots and celery. Stir to coat and cook for 5 minutes.

Then, add vegetable broth and bring to a boil.

Reduce heat to simmer until cauliflower is tender, 10-15 minutes. 

Meanwhile, prepare the cheesy sauce. Place cooked potatoes, cashews, non dairy milk, nutritional yeast, garlic powder, onion powder, salt and pepper in a food processor or blender and blend until smooth and creamy.

Transfer cheese sauce to the soup and stir to combine. 

Now, at this point you can either blend the soup completely with an immersion blender, or you can blend just half of it, or you can skip the blending process all together. I like to blend about half of the soup so it becomes thicker, while having some veggies chunks in there as well. If you don't have an immersion blender, you can transfer the soup to a blender or food processor. 

Serve soup immediately and enjoy!!!! Store leftovers covered in the refrigerator for up to 5-7 days.