Soak the cashews in hot water for 20 minutes. Drain and set aside.

Wash the mushrooms thoroughly. Using your hands, shred them into thin strips. Add to a large pot on medium heat and cook for about 10 minutes, stirring regularly, until most of the water has evaporated.

Add the onions, olive oil, chili flakes, thyme, fennel seeds, a pinch of sea salt flakes, and pepper to the pot. Cook for 5 minutes, stirring regularly.

Add the garlic and cook for a further 10 minutes, stirring only a couple of times to let the mushrooms develop some browning. It could be tempting to shorten the cooking time, but this is an important step in building the flavors.

Add the apple cider vinegar to deglaze and cook while stirring for a further 1 minute.

Add the diced potatoes, cooked beans, and broth. Cook partially covered at a low simmer for 20 to 25 minutes. Pierce a potato with a fork to ensure the potatoes are fully cooked. You should not encounter any resistance.

Make the cashew cream: blend the cashews, milk, and nutritional yeast. Make sure it's completely blended and you can't see any bits and pieces left.

Stir in the cream into the pot along with the kale and parsley. Cook for a further 5 minutes. Turn off the heat, stir in the lemon juice, and taste, adjusting the salt and pepper as needed. Serve with a slice of toasted sourdough or our gluten-free bread. Enjoy!