In a large saucepan, add 1/4 cup of water along with the garlic and onion and saute until soft, about 5 minutes. Add the cauliflower, mushrooms, mushroom broth, and black pepper. Bring to a boil then reduce heat to medium and simmer until cauliflower is soft.Meanwhile, in a large skillet, chop up and cook Impossible ground until browned and cooked through. Once the cauliflower in the soup is soft, let it cool a bit then pour 1/2 of it into a blender and blend until mostly smooth. Transfer back to the saucepan or to a crockpot with the remaining soup.Add Cashew Cream if using, Impossible grounds, and chopped cabbage to soup.Cover and cook on medium heat for about an hour or until the cabbage is tender.
Make Cashew Cream
Place all ingredients in a high-powered blender and blend until smooth.