Soak the cashews in water for at least 2 hours up to 8 hours. If soaking over night be sure to refrigerate. Drain and rinse the cashews.
Add the cashews to the food processor along with the chicken broth, nutritional yeast, and garlic. Blend until smooth and creamy.
Add the miso and soy sauce and pulse until blended through. Store refrigerated for 7 to 10 days.