MAKE the “cream”: blend white beans, cashews, vegetable broth, and miso until smooth. Set aside.
HEAT olive oil in a pot over medium-high heat. Add onion, carrots, celery, garlic, and a pinch of salt. Cook 3-5 minutes until onions soften and turn translucent.
ADD mushrooms, thyme, sage, and bay leaf. Cook until mushrooms start to soften, 2-3 minutes.
ADD nutritional yeast and stir for 30 seconds.
ADD remaining vegetable broth and white beans. Bring to a boil then lower heat to simmer for 15 minutes.
STIR in “cream” and gently simmer 5 more minutes.
TURN off heat and add salt/pepper to taste. Remove bay leaf.
STIR in lemon juice and sprinkle parsley on top just before serving.