Quick and easy vegan version of everyone's favorite canned cream of mushrooms soup base.
Add a bit of oil to a medium-sized pot. Chop onions and mushrooms, and add them to the oil. Allow the mushrooms and onions to cook together until quite browned and caramelized, about 8 to 10 minutes.
In a high-speed blender, combine the water or broth, soaked cashews, Liquid Aminos, and tapioca starch. Blend until there are no bits of cashew, and the mixture is very creamy. Set aside.
When the mushrooms and onions are caramelized, add 2 tablespoons of olive oil or vegan butter along with 2 tablespoons of all purpose flour to the pot. Stir to combine, and then continue to cook for another minute. Slowly add the cashew cream, stirring constantly to remove the fond from the bottom of the pot. Continue to stir to prevent the starches from clumping. As soon as the mixture is thickened, turn off the heat and set aside.