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Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.
Drain the cashews. In the pitcher of a Vitamix, place the cashews, miso, coconut oil, nutritional yeast, salt, lemon juice, and 1 cup water.
Blend on medium speed, using the plunger to evenly distribute the mixture.
Add additional hot water, ¼ cup at a time, until the desired consistency is reached. Adjust the seasonings to taste.
Pour this sauce over nachos or over veggie pizza fresh out of the oven, or use it to smother Blackened Cauliflower (page 143) or any other cooked veggies.