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.