Cover the two portions of cashews with hot water in separate bowls and leave for their listed soaking times. Heat the soup oil in a large saucepan over medium-low heat. Add the onion and cook for 12–15 minutes, stirring, until soft and lightly golden. Add the minced garlic near the end.

Stir in the tomato paste, paprika, basil and thyme. Cook for about 2 minutes, stirring so the paste does not catch.

Add the crushed tomatoes, broth, grated carrot, maple syrup, measured salt and pepper. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally, until the carrot is tender and the flavors come together.

Drain the soup portion of cashews and blend with its measured water and lemon juice until completely smooth.

Blend the soup smooth with an immersion blender, or cool slightly and carefully blend in batches using your blender’s hot-liquid guidance. Stir in the soup cream and simmer gently for about 5 minutes. Taste and adjust the seasoning; keep warm while the sandwiches finish.

Drain the sandwich portion of cashews. Blend with its measured water, nutritional yeast, lemon juice, garlic powder, onion powder and salt until thick and smooth. Scrape down as needed; the spread should stay between the bread slices.

Spread the cashew mixture over half the bread slices and top with the remaining slices. Use a comfortable layer rather than forcing in all the spread; serve any extra separately. This homemade filling becomes warm and creamy rather than stretching like dairy cheese.

Heat the skillet oil over medium-low heat. Add the sandwiches and cook for about 3–4 minutes per side, pressing gently, until the bread is golden and the filling is warm. Work in batches if needed. Cut and serve with bowls of hot soup.