Soak the cashews in water to cover for 1 hour, drain and rinse.
Combine the sliced mushrooms and coconut aminos in a bowl and toss, set aside.
Steam the cauliflower and onion until fork tender.
Transfer steamed cauliflower and onion to a blender, add the cashews, garlic, miso, herbs and spices. Start to blend on low, slowly add the milk and then turn up the speed and blend until completely smooth.
Transfer to a pan and add the mushrooms. Warm gently over medium low heat.
Use immediately or store and reheat, add more milk to thin if needed.
Notes
*This sauce is great over broccoli, pasta, potatoes and can be used to make green bean casserole, just toss with beans and top with crispy onions and bake.