In a small pot boil the cashews for 20 to 30 minutes, until the cashews are softened and absorb some water.

Meanwhile, in a large pot sauté the chopped vegan bacon according to package directions. Once cooked remove it and save for later.

Do not clean the pan save any oil from the vegan bacon. Then add in the olive oil and onion. Sauté for 5 to 7 minutes or until fragrant over medium low heat. Stir occasionally.

Once the onions are cooked add in the potatoes, water, and better than bouillon. Cook over medium heat for 20 minutes or until potatoes are fork tender.

Once the cashews are done boiling drain any remaining water. Place into a blender with the non-dairy milk and blend until smooth.

Once potatoes are fork tender transfer most of the soup and broth into a high speed blender. Leave about an inch or a ½ cup of broth and potatoes in the pot. Blend until smooth. If you have an immersion blender you can also use that.

Pour the blended mixture back into the pot on the stove over medium low heat. Then, fill the blender with about 2 cups of water and add that into the pot along with vegan sour cream, and the cashew cream mixture from earlier.

Add salt, garlic powder, or any other seasonings you like. Mix together and let the soup cook on the stove for another 5 to 7 minutes until warmed through. Taste and add any seasonings you like. You can also add in more water if you want the soup thinner.

To serve soup place in a bowl add a dollop of vegan sour cream, some vegan cheddar shreds, vegan bacon crumbles, chives, and a back pepper. Enjoy.