To a high-speed blender, add cashews and water. Blend on high until super smooth and creamy. Set aside.

Heat a large Dutch oven over medium heat. Once hot, add the vegan butter and melt. Add the onion and cook for 3-4 minutes, or until translucent and fragrant. Turn the heat to medium-low and add the garlic, flour, salt, and pepper. Stir to combine, then slowly add the vegetable broth, whisking frequently to prevent clumps. Once combined, stir occasionally until the mixture is lightly simmering and has thickened, about 3-5 minutes.

Add the cashew cream, frozen mixed veggies, and drained white beans. Stir to combine, then cover and let simmer on low heat for 10-15 minutes while you prepare the biscuit dough and preheat the oven to 400 degrees F (204 C). If the soup is too thick, add up to 1/2 cup (120 ml) water as needed to thin it out. Taste and adjust the broth as needed, adding more salt and pepper to taste, keeping in mind the biscuits will add a salty finish.

When the biscuit dough is ready, scoop it out in ~2 Tbsp amounts and evenly distribute the dough over the top of the soup.

Transfer the pot to the preheated oven and bake for 15-20 minutes (uncovered), or until a toothpick inserted into the center of the biscuits comes out clean.

Remove from the oven, let cool for a few minutes, and enjoy!