Add ½ cup cashews and ½ cup water to a high-powered blender and blend until smooth and creamy. Set aside.

Over medium, heat 2 tablespoons olive oil in a large oven safe skillet (or large skillet if you don’t have one). Add cabbage wedges cut-side down and sear for 3–4 minutes per side, until deeply golden. Careful not to burn. Remove to a plate.

Using the same skillet, reduce heat to medium-low. Add the 3 tablespoon vegan butter to the skillet. Once melted, add the 1 chopped shallot and 8 minced garlic cloves. Cook for about 2 minutes until softened and fragrant.

Sprinkle in 1 teaspoon garlic powder, ½ teaspoon thyme, and ¼ teaspoon each smoked paprika, salt, and black pepper. Stir for just about 30 seconds or until the spices are fragrant.

Add in 1 ¼ cups of the stock and using the bottom of a spatula, scrap the all the browned bits from the bottom of the skillet. Simmer for 1–2 minutes.

While simmering, add 1 ½ tablespoon miso paste to the remaining ¼ cup vegetable stock and whisk together. Then add the mixture into the skillet, along with the cashew cream, ½ cup vegan parmesan cheese, and 2 tablespoon chili oil. Simmer for 3–4 minutes, stirring, until the sauce is smooth and lightly thickened.

Return the cabbage wedges to the skillet, spooning sauce generously over the top. If not using an oven safe skillet, pour the sauce into a 9x13 baking dish, then add your cabbage and proceed with the recipe as instructed.

Transfer the skillet to a 350°F (175°C) oven and bake uncovered for 45–55 minutes, until the cabbage is very tender and the sauce is bubbling and lightly golden. Spoon sauce from the bottom over the cabbage and garnish with ¼ cup chopped parsley. Taste and adjust seasoning as needed before serving.