1. Place the cashews in a bowl and cover with water (about ¼-inch above the cashews); leave to soak.

2. Place a large pot over medium-high heat, add the plant-based butter and sauté the mushrooms and onion, stirring every minute or so, until the onion is translucent and the mushrooms are beginning to brown, 5-6 minutes.

3. Mince the garlic and add to the onion and mushrooms, sauté for another 2 minutes, stirring regularly.

4. Add the vegetable broth, stir to combine, bring to a boil, and immediately reduce heat to low. Cover and allow to simmer for 30 minutes.

5. Drain and rinse the cashews and add them to a blender with half a cup of water and the herbs (thyme, rosemary, and oregano). 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. You can also use an immersion blender to pulse-blend the mushrooms into smaller pieces for a smoother consistency.

7. Season with salt and pepper to taste and serve immediately. If desired, top with vegan Parmesan cheese and minced thyme and serve with crusty bread.