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Blend the cashews, vegetable broth, roasted red pepper, nutritional yeast, turmeric, lemon juice, miso, onion powder, and salt until completely smooth. Set aside.
Preheat a heavy-bottomed 4-quart pot over medium heat. Saute the onion in the oil with a pinch of salt until translucent, 4 to 5 minutes.
Add the rice and stir to coat with oil. Add the white wine and stir occasionally until mostly absorbed, about 4 minutes.
Add a few grinds of black pepper and half the salt. Lower the heat to medium-low.
Add the broth by the cupful, stirring after each addition until mostly absorbed, about 3 to 4 minutes per cup. Continue until the rice is creamy and just tender, about 18 to 20 minutes total.
Once the rice is tender, stir in the cheese sauce and fold it through until the risotto is glossy, creamy, and coats every grain. Let it heat through for a minute or two. Taste for salt and pepper.
Serve right away, while it's hot and creamy. A little extra black pepper on top is nice. Sprinkle sliced chives over the top.