Vegan cheese sauce

In a colander, rinse the cashews. If you don't have a high-powered blender, the cashews may be soaked making them easier to blend. To do that, place cashews in a bowl or jar that can be covered and add double the volume in water. Cover and soak overnight or at least 4 hours in the refrigerator. Drain the cashews and give a gentle rinse. Put all of the ingredients, except the miso, in a blender and blend until smooth. Pour in a heavy saucepan and bring to a slow boil stirring occasionally. Reduce the heat to make sure it doesn't scorch or stick, for about 10 minutes or until thick. Remove from heat. Mix about 1/2 cup of sauce with miso and blend together until smooth. Add to cheese sauce and mix thoroughly over low heat. Sauce will keep in the refrigerator. To reheat add a little unsweetened plant milk or water to a saucepan, heat to a boil, add the sauce, and mix or whisk until incorporated and the sauce is hot.