In a large saucepan, over medium heat, drizzle the oil and add in the chopped onion and garlic and thyme. Cook for approximately 2 -3 minutes over gentle heat until they are softened.
Add in the nuts and cauliflower at this time, cook for a further 2 minutes or until lightly coloured.
Next add the grated potatoes, and the vegetable stock. Stir to combine and bring to the boil.
Reduce the heat to medium / low and place a lid on the saucepan. Cook for a further 15 minutes or until the vegetables are softened enough.
Remove the soup from the heat and using a handheld blender or a food processor, mix the soup until smooth. Check the seasoning and add the cashew milk if desired
Reheat the soup over low heat and serve immediately garnished with some additional toasted cashew nuts and some fresh herbs.