When cauliflower is soft, add the fresh tarragon and parsley, stir. Remove 1 cup of soup from the pot and add it to a blender with the cashews. Add some more of the soup to the blender and puree until smooth. Pour out pureed soup into a clean pot. Continue to puree the soup in batches until all is blended. Stir to combine cashew cream with rest of the soup. Add more water for a thinner consistency.