Press the saute button on your Instant Pot (IP) and allow the inner pot to heat up for 2 minutes, then add the celery, carrot, onion, and garlic. Cook, stirring occasionally, for 5 minutes, adding a splash of water if the veggies begin to stick. Add the vegetable broth, non-dairy milk, beans, cashews, dill, garlic powder, oregano, parsley, salt, onion powder, turmeric powder, and black pepper and stir. Add the bay leaf.

Turn off the IP and lock the lid into place, making sure the nozzle is pointed in the sealing position. Use the Manual (or Pressure Cooking) mode and set the timer for 3 minutes. Use the natural release method when the timer goes off.

When the pressure is totally down, carefully remove the lid. Remove and discard the bay leaf and stir in the nutritional yeast and lemon juice.

Transfer the soup to your blender and blend in batches, filling your blender about half full each time and making sure the lid is secure. Blend each batch until smooth, then pour into bowls and serve.

Heat a large pot over medium heat for 2 minutes, then add the celery, carrot, onion, and garlic. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften.

Add the vegetable broth, non-dairy milk, beans, cashews, dill, garlic powder, oregano, parsley, salt, onion powder, turmeric, black pepper, and bay leaf and stir. Bring just to a boil, then quickly lower heat and gently simmer, with the lid on the pot at an angle, for about 10 minutes or until the celery is completely soft.

Remove and discard the bay leaf, then stir in the nutritional yeast and lemon juice. Transfer the soup to your blender and blend in batches, filling your blender about half full each time and making sure the lid is secure. Blend each batch until smooth, then pour into bowls and serve.