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Prepare cashew cream, process the cashews, and water in a high-speed blender until creamy and set aside.
Heat 1 tablespoon olive oil in a large pot over medium-high, add sausage, and cook until brown on each side, about 5 minutes. Remove and set aside on a plate.
Add garlic, thyme, potato, and stir to coat for about 30 seconds.
Add vegetable broth, nutritional yeast flakes, paprika, onion powder, garlic powder, and bring to a boil. Reduce heat to simmer for 10 minutes.
Stir in the kale, cashew cream, and salt to taste; cook for 5-7 minutes or until kale is tender.
Add the cooked sausage to the soup and adjust the seasonings (if needed). Serve hot garnished with fresh chopped parsley.