Preheat the oven to 450 degrees fahrenheit.
In a large Dutch oven, heat the olive oil over low heat until shimmering. Add the garlic and onions and cook for 5 minutes until they begin to soften. Add the mushrooms, potatoes, frozen vegetables, Herbs de Provence, and vegetable stock and bring to a boil. Cook for 20 minutes until veggies begin to soften.
In a blender, blend the cashews with 1/2 cup warm water until they have a creamy consistency. Add them to the pot. Cover the dutch oven and place in the oven to cook for 15 minutes.
To make the biscuits, add all the dry ingredients to a large bowl and combine. Cut the cold vegan butter into small chunks and work it into the dry ingredients until the flour becomes dotted with butter.
Add the wet ingredients to the dry, and stir well until a shaggy dough forms.
Remove the dutch oven carefully from the oven with mitts, and remove cover. Hand-roll the biscuits into 2 inch spheres and place on top of the vegan pot pie so the make a loose covering on the surface.
Place dutch oven back into oven and book for an additional 15-20 minutes until the biscuits begin to brown and the pot pie is bubbling!