Step 1

Cover the cashews with water in a microwave-safe bowl. Microwave for 30 seconds on high and then let rest for 5 minutes. Drain the water.

Step 2

Add cashews and ½ cup of water to a blender and blend at high speed for 1 minute.

Step 3

Peel potatoes and cut into 1" pieces. Put in a large pot and cover with water. Add in the piece of kelp and bring to a boil.

Step 4

Once water is boiling, remove the kelp and discard. Boil potatoes 10 minutes or until a fork pushes through the potatoes easily. Meanwhile, cut the tofu into bite-size pieces.

Step 5

Turn off heat and add the cashew cream, vegetable bouillon, tofu, and olive oil. Add in chopped fresh dill. Season with salt to taste.

Step 6

Let soup cool about 10 minutes before serving.