In a large pot, warm the olive oil over medium heat. Add the onion and cook for 2 minutes, until translucent.Add mushrooms and cook for about 5 minutes, until soft and slightly brown. Add the celery, carrots, garlic, thyme, and salt. Continue to cook for 5 more minutes.To the pot, add the vegetable broth and bring to a boil. Add the potato and cook for about 10-15 minutes, or until potato is tender.Meanwhile, prepare the cashew cream (if using) by adding 1 cup soaked cashews (after draining and rinsing them) to a high speed blender with 1 cup filtered water. Blend until a cream forms. It should be thin enough to pour but slightly thicker than milk. Add more water a tablespoons at a time if needed to thin.To the pot, add the artichokes, coconut milk, cashew cream, and dulse (if using). Bring to a simmer and cook for about 5 minutes, until heated through. Serve warm garnished with parsley and enjoy!