If using whole vegan sausages, like the ones from Field Roast break it up into small pieces with a fork or hands. Please see notes above vegan sausages.

Add the sausage, potatoes, vegan parmesan, onion, garlic, broth, water, bay leaves, salt, and pepper to the crockpot. Only add a tiny pinch of salt as the vegan sausages will be salty and will add saltiness to the soup.

Slow cook on high for 3 hours until potatoes are cooked through.

When the soup is done remove the bay leaves. Add the spinach and cover while slow cooker is off, let it wilt.

In a blender add the cashews and water and blend until smooth and creamy. Pour the cream into the soup and mix together.

Taste the soup and adjust any seasonings to preference. Garnish with fresh oregano if desired and a pinch of black pepper.