Step 1. Add the shallots and vegetable broth to a large skillet. Gently boil over medium-high heat for about 8 minutes, or until the shallots are tender, stirring occasionally.
Step 3. Transfer the cooked shallots and onions, cashews, miso, lemon juice, and one-half cup broth. Blend until smooth, adding more broth as needed. Adjust lemon juice, salt, and pepper to taste.