The first thing you want to do is soak the cashews in water for 2-3 hours. This will soften them well enough to blend into a smooth consistency.

Once the cashews have been soaked, drain them of their soaking water and set aside.

Heat a skillet over medium heat and sweat the onions in olive oil for 5 minutes or until slightly translucent. Add garlic and sweat a few more minutes.

Add onions and garlic mixture to a high speed blender (I love my Vitamix). Then, add the soaked cashews, stock,  white wine, nutritional yeast, and onion powder. Cover with lid and blend on the lowest speed then increase to a higher speed. blend until the sauce is smooth and creamy. Pour into a large bowl and season with salt, pepper, and nutmeg to your liking. Mixture can be refrigerated for a few days or frozen for up to 6 months.