Blend raw cashews and 1 cup veggie broth until smooth.
Heat oil in a large pot over medium-high.
Add onion and garlic to the pot. Cook & stir until softened, about 2-3 minutes.
Add cauliflower and cook, stirring, about 5 minutes.
Add cashew/broth mix, beans, herbs, salt, pepper, and remaining 2 cups broth.
Bring to a simmer and cover. Cook for 10 minutes.
When done, use an immersion hand blender to mix the soup until smooth.
Place a serving into a soup bowl and top with toasted cashews, chives & EVOO.
Put the remaining soup in a large glass bowl, in the fridge, to enjoy throughout the week.