If you cannot find any nice dried whole-wheat bread cubes, just get two loaves of fine-grained bread. Remove the crusts if you wish, cut into small cubes, spread on a cookie sheet or two and dry in a 275° oven.
Saute just until tender crisp, not limp. Use a large fry pan so the extra moisture will evaporate–you don’t want soggy stuffing.
Combine broth, water, cashews, and seasonings in blender and blend until smooth.
The cashew pieces and diced soy add a lot to this dish in substance and texture, but they are not necessary. You choose. If using them, combine with the bread cubes and sauteed vegetables.
Add blended liquids and mix it well so everything is moistened.
Prepare your casserole dish with nonstick spray and fill with the stuffing.
Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15-30 minutes as needed to brown and firm up.