In a large pot over medium heat, melt the vegan butter. Add the onion and cook for about 5 minutes until the onion softens, then add the garlic, cumin, paprika, turmeric, oregano, salt and pepper and cook for 2 more minutes, stirring frequently.
Add the potatoes and mix until the potatoes are nicely coated in the spices, then continue to stir often and cook for 5 minutes.
Pour the water in and bring everything to a boil, then lower the heat to medium low. Cover and simmer for 25-30 minutes until the potatoes are soft.
Using a potato masher, mash about half the potatoes (to keep some texture in the soup), then add the coconut milk. Bring to a gentle boil and simmer for 10 more minutes until the soup thickens.
Once it has thickened, remove the pot from heat and stir in the vegan cheese and herbs. Adjust salt and pepper to taste. Serve in your favourite bowl with extra vegan cheese on top. Enjoy!