Heat up the oil in a large saucepan and add the onion and garlic once hot
Fry for around 15 minutes until softened and caramelised
Add the oregano and white wine, and fry for a further few minutes until the wine has disappeared
Add the stock cube, agave syrup and salt + pepper, along with 850ml (3 ½ cups) water
Bring to the boil and simmer on a low heat for around 15 minutes
Place the cornflour in a small bowl and dissolve in a tiny splash of water
Keeping the soup on a low heat, add the cornflour paste a tiny bit at a time, stirring constantly and cook for a couple more minutes until thickened. If you think it needs to be thicker, dissolve more cornflour in water and add carefully
For the cheese:
Place the cashew nuts and mochi in a pan with 50ml (just under ¼ cup) water and cook on a low heat for about 5 minutes or so until mochi has melted and become sticky – until soft enough to stick gently pierce with a fork
Turn off heat and add nutritional yeast, miso, vinegar, salt + pepper
Use either a blender, food processor or hand-held stick blender (this is the easiest option as you can just do it in the same saucepan) and whizz until completely smooth
To serve:
Toast the bread, and carefully spoon a few tablespoons of the cheese over each slice of toast
Ladle the soup into bowls
Top with the cheesy toast and enjoy immediately!
Notes
Melted mochi is very sticky, so once you have removed the sauce from the pan, please soak your pan in boiling water immediately – otherwise you’ll have a very tricky washing-up situation on your hands!