Vegan Creamy Roasted Tomato Gnocchi Soup

0 Preheat the oven to 400 degrees(F).
1 Put the tomatoes and the 6 cloves of garlic on a sheet pan. Drizzle with the olive oil and sprinkle with a pinch of salt and pepper.
2 Roast for 15 minutes. Remove them from the oven and press down on the tomatoes and garlic, gently with a fork to flatten them out. Then roast for another 10-12 minutes or until they are starting to brown. Remove from oven. 
3 While the tomatoes roast, start the soup. First, drain the cashews you soaked and add them to a blender with the non-dairy milk and a pinch of salt and pepper. Blend until completely smooth. Set aside. 
4 Now, in a large soup pot, heat the olive oil on medium high. Then add the garlic and onions. Sauté, reducing heat as needed, until the onions are translucent. About 3-4 minutes. 
5 Next, add the Italian seasoning and a pinch of salt and pepper. Stir to combine. 
6 Then add the white wine. Stir to combine and let simmer until the wine has mostly been absorbed. About 3-4 minutes. 
7 Pour in the vegetable broth and a little more salt and pepper. Bring to a simmer. 
8 Now, if you have the kind of gnocchi that needs to boil, add them to the pot and simmer in the broth until almost done. Check the package directions. But usually just 3-5 minutes should be good. 
9 If you have the kind that needs to just be pan fried, you can do that now, and then add them to the broth. 
10 Next, pour the cashew cream you made into the pot stir to combine
11 Then add the vegan Parmesan and lemon juice. Simmer for another 3-5 minutes to make sure the cashew cream gets nice and hot. 
12 Taste and adjust seasoning, you will likely need more salt and pepper. 
13 Now, add the tomatoes and garlic you roasted to the soup. Stir to combine. 
14 Serve immediately with fresh basil and extra Parm if desired.