Preheat oven to 350 degrees f. 

Place 1/2 cup of cashew and 1/2 cup of water in a microwave-safe bowl; cover and microwave on high for 3 minutes; allow to cool.

Transfer cashews to a blender, add 1 cup of your broth and blend until very smooth to make your cashew cream.

Toast 1/2 cup cashews on a baking sheet, in your preheated oven until golden, about 5 minutes; chop and set aside.

Melt clarified butter or ghee in a large pot over medium-high heat. Add diced onion and saute until golden and softened 3-4 minutes.

Add cauliflower, potatoes, garlic, thyme, oregano, and cook, stirring, for about 5 minutes.

Add in the remaining broth and bring to a simmer and cook, for 12 minutes, or until cauliflower and potatoes are fork tender.

Add the cauliflower mixture combined with the cashew cream mixture in your high-speed blender and blend until nice and smooth. (Or use an immersion blender in your soup pot)

Serve soup hot topped with toasted cashews, and garnished with fresh thyme. Enjoy!