1. Add the cashews to a small bowl and cover with water (about ¼-inch above the cashews) and set aside to soak.

2.Place a large pot over medium-high heat and add the plant-based butter; when it has melted and starts to foam, add the onion and sauté, stirring every minute or so, until the onion is translucent, 5-6 minutes.

3. Add the garlic to the pot and sauté until fragrant, another 2-3 minutes, stirring regularly. 

4. Add the broth and the asparagus and stir to combine, adjusting the heat to a simmer, and simmer for 20 minutes.

5. Five minutes before the simmering is done, drain and rinse the cashews, add them to a blender with half a cup of filtered water and the dill weed. Blend until smooth and creamy.

6. Add the cashew cream to the soup pot, stir to combine, and let simmer for an additional 10 minutes. Transfer to a blender or use an immersion blender to pulse-blend until you get a smooth consistency. Note: When blending hot liquids, fill the blender less than halfway full, remove the center piece in the blender top, leaving the hole open for steam to escape. Cover the hole with a clean folded dish towel. Start the blender on a low speed to prevent splashing and gradually increase to purée. Once puréed, carefully transfer into another soup pot, repeating until the entire soup is liquified.  

7. Season with salt and pepper to taste. Serve with optional toppings and crusty bread if desired.