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In a small pot, cover the cashews with water and bring to a boil. Boil for 8 minutes, then drain and set aside. In a large pot, heat the oil over medium heat and add the onion, carrot, celery, and a pinch of salt. Cook for 3 to 4 minutes, stirring occasionally. Add the mushrooms, thyme, and a bay leaf, and cook, stirring occasionally, for 3 to 4 more minutes. Add the wine, and simmer for 2 minutes. Add the potatoes and stock, and continue simmering for about 10 more minutes.
Meanwhile, in a food processor, puree the boiled cashews, almond milk, and nutritional yeast until smooth, 2 to 3 minutes. Now that your potatoes are fork-tender, fish out the bay leaf and stir in the cashew cream and seaweed powder, then season with salt and pepper to taste. Sprinkle with the tempeh bacon and top just before serving.
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