Prepare a bowl of ice water.
Make your vegan cheese sauce by combining the cashews, water, miso paste, nutritional yeast, lemon juice and tapioca flour in a high powered blender until extra smooth and creamy. **The tapioca flour is optional, but it helps give the sauce a cheesy fork-feel when heated.** (see recipe notes)
Bring 2 cups of vegetable broth and 2 cups of water to a boil. Add your washed wild garlic leaves and blanch for 30-60 seconds. Remove and refresh by plunging into the ice bath to preserve the green color.
Reduce the heat on the broth to a very low simmer -- this will be the broth for your risotto.
Put the leaves into a food processor or blender and blend until very smooth, and not stringy. Set aside.
In a sauté pan over medium-high, heat 1 tsp olive oil and add the sliced white parts of the green onion. Cook for about 5 minutes until translucent but not browning.
Add the rice (do not pre-rinse risotto rice!) and a pinch of salt and stir to combine, toasting the rice for a couple of minutes in the pan.
Add 1/2 cup white wine and cook, stirring constantly, until most of the liquid has been absorbed.
Add in the simmering broth, 1/2 cup at a time. Stir constantly until the liquid is absorbed before adding the next 1/2 cup in. This should take about 30 minutes. You want the rice to be cooked through, but with a slight bite (not one that gets stuck in your teeth). It will be creamy.
When your rice is done, turn the heat to medium-low, add in the garlic puree along with 1 tbsp butter and 1 tsp salt and stir to combine.
Add the cheese sauce and stir until well incorporated, cooking over medium-low for 3-5 more minutes.
Divide amongst bowls and serve warm. Top with a generous amount of fresh cracked black pepper!