Vegan Thanksgiving Stew and Dumplings

0 First make some cashew cream. Drain the cashews you soaked and then add them to a blender. Then pour the non-dairy milk into the blender a long with a pinch of salt and pepper. Blend, scraping down the sides as needed until it is completely smooth. Set aside. 
9 Now, make the dumpling batter. Whisk together the flour, cornmeal, baking powder, sugar and salt. 
10 Pour in the non-dairy milk and melted butter. Stir to fully combine all the dry ingredients with the wet. 
11 Now, fold in the cranberries. Set aside. 
1 Now, heat the olive in a large soup pot on medium high. 
2 Add the garlic, leeks, celery and carrots. Sauté, reducing heat as needed until they start to soften a bit. About 2-3 minutes. Season with a pinch of salt and pepper. 
3 Then add the mushrooms and sauté for 4-5 minutes or until they release their liquid and they start to brown a little. 
4 Add the green beans and another pinch of salt and pepper. Continue to sauté the veggies for 1-2 minutes. 
5 Sprinkle the poultry seasoning onto the veggies and toss to coat. 
6 Then pour in the vegetable broth and the cashew cream you made. Along with another pinch of salt and pepper. Stir to combine everything.
7 Bring to a very low simmer, you want to keep it very low or the cashew cream will get super bubbly and frothy. If that happens it's really okay, the frothiness will go down as it cools. 
8 Once you have it at a low simmer drop about 1/4 cup dollops of the dumpling batter all over the top of the stew, they may look like they are sinking a bit, don't worry , they will fluff up and be on top. 
12 Cover the pot and simmer for 30-35 minutes or until the dumplings are fluffy and cooked through.
13 Serve some stew with a dumpling on top.