Plant-Based Miso Mushroom and Barley Stew | VegNews

Ingredients

• 1 cup raw cashews
• 6 cups low-sodium
• vegetable broth
• , divided
• 1½ tablespoons olive oil
• 1 pound assorted fresh mushrooms (such as oyster, cremini, or shiitake), sliced
• 2 medium shallots, finely chopped
• 3 cloves garlic, minced 
• 1 tablespoon fresh thyme leaves, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons balsamic vinegar
• ⅔ cup pearled barley
• 2 tablespoons
• white miso paste