Heat the olive oil in a large pan for 30 seconds over a medium-high heat. Now add the red onion, carrots and garlic paste, and cook for 5 minutes, until the vegetables are softened and fragrant.
Add the zucchini, yellow bell pepper and sweetcorn. Cook, stirring frequently, for 5 minutes more, until softened.
Make the cashew cream. Add the cashews, plant based milk, and apple cider vinegar to a blender or food processor. Blend until smooth.
Add vegetable stock, the cashew cream, dried oregano, thyme and gnocchi to the pan. Stir together, bring to a simmer, and cook for 5 minutes, until the gnocchi softens fully.
Stir in the kale, cornstarch and vegan cheese. Continue stirring until the vegan cheese melts and the kale wilts.
To soften the cashews, either soak them for at least an hour, or simmer for 15 minutes in a saucepan.
You can keep this vegan gnocchi soup in the fridge for up to 3 days in an airtight container. You can also freeze it for up to 2 months. In order to reheat, allow to thaw fully in the fridge, then reheat on the stove or in the microwave until fully heated through.