Add cashews to a bowl and cover with boiling water. Let soak for 15 minutes while you prepare your other ingredients. Once soft, blend with 3/4 cup filtered water until completely smooth.
To a saucepan over medium heat, add neutral oil and once hot, add shallot. Sauté for 2-3 minutes, seasoning with a touch of salt and pepper, then add garlic and thyme and cook for another 2 minutes.
Add beans to the pan and sauté for 2 minutes. Add vegetable broth and cashew cream and let simmer for 5 minutes on low heat. Season with salt and pepper, then finish with truffle oil to taste.
When ready to serve, top with vegan parmesan and fresh truffle if desired.