Soak cashews, overnight if possible (the longer they soak, the creamier the dish will be).

Place the potatoes and 3 cups of water in a large pot. Cover, bring to a boil; add cauliflower and onion. 

After 5-8 minutes, remove 2 cups of mixture for blending with cashews, until creamy.

Add carrots into pot; cook for 5 minutes.

Reduce the heat to medium; simmer covered for 10 minutes, stirring occasionally.

Add seasonings and reduce heat. Simmer for 15 minutes.

Add cashew cream and peas to the pot; simmer 5 minutes more, or until potatoes are completely cooked.