Bring the 4 cups of water to a boil in a large pot. Add the chopped kale, return to a boil, and cook for 5 minutes. Drain in a colander and let the kale cool down a bit and drain longer. Squeeze with a tea towel to remove excess moisture and place onto a chopping board. Chop finely with a knife; (do not use a food processor). Set aside.
In a saucepan, add the onion, broth, and nutmeg and sauté over medium heat, stirring occasionally.
In the meantime, add the cashews and a little of the water into a small food processor. Blend until smooth, adding more water until you have the desired consistency.
When the onions are translucent add the kale, cashew cream, lemon juice, miso, pepper and nutritional yeast. Heat over a low heat for five minutes, stirring occasionally. Serve hot.