½cupraw cashewssoaked for 2 hours, drained and rinsed
2bunches broccolicut to bite-sized pieces
Place the carrots, onion, sweet potato, and cauliflower in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, cashews, lemon juice, garlic, mustard, onion powder, and salt. Add 2 cups of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.
In a large pan over medium-high heat, place the olive oil and broccoli. Cook, stir-ring frequently, until the broccoli turns bright green. If it starts to stick to the pan, add some of the reserved cooking water, a tablespoon at a time.
Lower the heat to medium, add the cheese sauce to the pan, and cook until it’s warmed throughout and has thickened slightly. If the sauce gets too thick, add a little more of the reserved cooking water.
If you have extra cheese sauce, store it in an air-tight container in the refrigerator for up to a week.