In a small pan, combine 200 ml (7 fl oz) vegetable stock and 1½ tsp white miso paste. Whisk over a medium heat until combined. Reduce the heat, add 1 tsp each of garlic and onion granules, 125 ml (4 fl oz/½ cup) cashew cream and season with salt and pepper. Stir continuously for about 5 minutes until the mixture has thickened into a creamy sauce. Remove from the heat and stir in 60 g (2¼ oz) grated non-dairy cheese until melted.