Updated: Sep 1, 2020
4-5 cups broccoli, chopped
4-5 cups cauliflower, chopped
1.5 cups raw cashews (soaked in hot water for at least one hour and then rinsed)
2 cups unsweetened plant milk
1 tbsp miso paste
1 tsp salt
2 tbsp nutritional yeast
2 tbsp apple cider vinegar
1 onion, diced
1 cup crimini or button mushrooms, diced
Salt & pepper to taste
¾ cup whole wheat panko breadcrumbs
Preheat oven to 375 and boil a large pot of water.
Par boil broccoli and cauliflower, and then transfer to a 13x9 baking dish and set aside.
Heat a large skillet over med-high heat, and then add mushrooms and onions and sauté until browned and soft, about 5 minutes.
While the mushrooms and onions are sautéing, add cashews, plant milk, miso, salt, nutritional yeast, and vinegar to a blender and mix until smooth.
Add cashew mixture to the skillet and stir. Reduce heat and cook 2-3 minutes or until the mixture thickens. Remove from heat.
Pour mixture over the broccoli and cauliflower and stir. Sprinkle breadcrumbs on top and season with salt and pepper.
Bake, uncovered, for 30-35 minutes.