Cream of Miso Mushroom Stew

Ingredients

• 1/2 cup (80 g) raw cashews
• 2 Tbsp (30 g) white or yellow miso paste
• 2 cups (480 ml) unsweetened soy milk, divided
• 3/4 cup (180 ml) vegetable broth
• 1 Tbsp (30 ml) low-sodium soy sauce or tamari
• 1 cup (85 g) sliced green onions
• 2 cups (132 g) sliced mushrooms (shiitake, oyster, or baby portobello)
• 2 cups (480 ml) Miso Cream Sauce
• 2 cups (480 ml) vegetable broth
• 1 Tbsp (30 ml) rice vinegar