Soak the cashews in a bowl of boiling water for 30 minutes. Discard soaking water afterwards.
In the meantime, combine coconut oil, almond milk, arrowroot starch, nutritional yeast, garlic powder, and turmeric powder in a small pot. Bring to a gentle boil, then reduce heat to low-medium. Simmer for 5–10 minutes, until the sauce thickens.
Remove the pot from the heat and allow the sauce to cool down for 5–10 minutes.
Transfer the sauce, miso, and soaked cashews to a blender.
Blend on medium-high speed until the sauce is completely smooth. Note: Careful, it might be hot!
