- First, make the cashew cream by combining all of the ingredients together. Set aside.
- Melt the Earth Balance in a soup pot over medium heat. Add in the onions and sprinkle with the salt. Cover and steam for about 4 minutes. Add in the frozen peas, stir well and cover for about 4 more minutes. Add the broth and bouillon cube to the pot and simmer for about 10 minutes more, uncovered.
- Remove from the heat and add in the fresh mint and basil oil. Using an immersion blender or a blender, puree until very smooth.
- Serve at room temperature, topping with the cashew cream and extra basil oil.