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Soak cashews in a bowl of water (the earlier you can do this, the better).
In a large saucepan, sauté onion, garlic, broccoli and pistachios in vegan margarine for a few minutes.
Add vegetable stock and simmer until the broccoli is tender.
Transfer ingredients to a blender and blend in batches until smooth. Return soup to the pan.
Blend the drained cashews and almond milk in the blender until smooth. Pour into the pan.
Stir in the cayenne pepper and lemon juice until heated through.
Serve topped with broccoli florets, spicy pepitas, toasted pine nuts or croutons.