Step 1

Heat oil in a pot over medium heat. Add leeks, celery, carrot, and garlic. Add a pinch of salt and cook until until leeks start to brown, stirring frequently, about 5 minutes.

Step 2

Add garlic and mushrooms and cook 1-2 minutes until mushrooms soften.

Step 3

Add white beans and 1 cup of vegetable broth. Bring to a boil, then lower heat to simmer for 10-15 minutes.

Step 4

Place cashews, nutritional yeast, and remaining 3/4 cup broth in a blender and blend until smooth.

Step 5

Pour cashew cream into the stew and stir in dill and lemon juice. Cook another minute or two to heat through. Add salt and pepper to taste.