Add cashews to a heat safe dish with boiling water so they are covered and set aside for 30 minutes. (The longer you can let the cashews soak the better.)
Chop onion, potato, and broccoli (if using fresh broccoli).
Add a little bit of oil to a soup pot and add chopped onion and saute till translucent.
Add chopped potato and saute for another 10 minutes.
Add veggie stock and bring to a simmer, cover pot and continue to cook.
Drain your soaked cashews.
While the veggies and stock continue to cook, add all the cream base ingredients to a high speed blender and blend.
Add cashew cream base and remaining bag of vegan parmesan shreds to pot and stir.
Potatoes should be tender and soup creamy.