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Pour very hot water over cashews and let them soak while you prepare the rest of the recipe.
Add 2 Tbsp of olive oil to a large pot and set over medium heat. Add the mushrooms and cook until golden brown and crispy, about 10 minutes.
Add wine to the pan, scraping the bottom of the pan with a spatula to get all the tasty flavor bits back into the mushrooms. Cook, uncovered, until the wine has evaporated. Remove mushrooms from the pan.
To the same pan, add 2 remaining Tbsp of oil, onion, garlic, and thyme. Cook until the onion is soft and translucent.
Add vegetable broth to the pot and stir. Ladle about half of the mixture into a standing blender. Drain cashews and add them to the blender too. Blitz until smooth and creamy, being sure to leave the lid ajar if your mixture is hot.
Add the creamy cashew mixture back to the pot along with the cooked mushrooms, salt, and pepper. Let simmer, uncovered, for 15 minutes—it should thicken up by this time. Taste and add more salt if needed, then serve warm.