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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.
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.
Make the cashew cream: blend the cashews, milk, and nutritional yeast until completely smooth.
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 gluten-free bread.