Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook until softened, then stir in the garlic and chili garlic paste. Add the tomato paste and cook for 2–3 minutes until it darkens slightly. Stir in the smoked paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper, allowing the spices to bloom for about 30 seconds.

Add the diced potatoes, chickpeas, Better Than Bouillon, and vegetable broth. Bring everything to a boil, then reduce to a simmer for 20–25 minutes, or until the potatoes are fork tender. Stir in the vegan cheese and let it melt completely before blending the soup until smooth and creamy using an immersion blender or high-speed blender.

While the soup simmers, blend the soaked cashews, water, lemon juice, garlic, Dijon mustard, garlic powder, salt, and pepper until completely smooth. The result should be thick, creamy, and spreadable—just like homemade vegan mayonnaise.

Cook the vegan bacon until crisp. Toast the sourdough cubes until golden. Toss the shredded iceberg lettuce with olive oil, fresh lemon juice, a pinch of salt, and cracked black pepper. This fresh topping recreates the classic BLT texture while adding brightness to the rich soup.

Ladle the hot soup into bowls. Top with crispy vegan bacon, toasted sourdough croutons, dressed iceberg lettuce, and generous dollops of the cashew mayo. Finish with chopped chives, cracked black pepper, and an extra drizzle of olive oil. Serve immediately while the croutons are crisp and the soup is piping hot.