Soak the cashews in boiling water.

In a large pot, sauté the onion over medium heat, using a tablespoon or two of the vegetable broth as the cooking liquid if needed. Allow the onion to soften, around 6 minutes.

Stir in the rice, garlic, and hot pepper flakes. Cook for 30 seconds.

Add the broth, then bring to a boil. Reduce to medium-low and simmer for 15 minutes.

Add the chickpeas to the pot. Cook, stirring occasionally for about 5 minutes.

Meanwhile, drain the cashews and add them to a food processor, along with the non-dairy milk and lemon juice. Puree until smooth.

While the soup is still on the heat, stir in the arugula. Cook a minute more.

Remove the pan from the heat and stir in the cashew yogurt cream, parsley, and dill. Season with salt and pepper to taste and garnish with additional herbs. Enjoy!