Creamy mushroom quinoa chowder

Toast quinoa in a dry, heavy skillet over medium hear until fragrant. Sauté onions in a large soup pot over medium heat until cartelized about 8 minutes. Stir in mushrooms. Stir in the toasted quinoa. Add molasses and stir well to combine. Add chicken broth Stir it all together and bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes or until quinoa is cooked. Make cashew cream. Soak cashews in water for many hours. Strain the water out. Place them in a blender or food processor. Add rice milk or other type of milk enough to cover the cashews. Blend until smooth. Add cashew cream. Add salt and pepper to taste.