Vegan Broccoli Cheddar Quinoa Casserole

1. Preheat the oven to 350 degrees F.
2. Add the soaked and drained cashews to a high speed blender along with the remaining ingredients for the cashew cream. Blend until smooth and set aside.
3. In a medium pan over medium heat, add in 2 tablespoons of water broth along with the diced onion, celery and garlic. Sauté until softened, about 3 minutes, adding 2 more tablespoons of water as needed to prevent burning. Alternatively, you can cook these in ½ tablespoon of cooking oil.
4. Transfer the cooked mixture to a 9×9-inch baking dish along with the cashew cream, vegetable broth, white quinoa, and carrots. Mix everything together until uniform.
5. Evenly arrange the broccoli over the casserole. If any of the broccoli pieces re large, half the into make bite-sized pieces if possible.
6. Place the dish into the oven for 45 minutes, or until the quinoa is cooked and the broccoli has browned a bit.
7. Remove from the oven and cool for 10 minutes. Serve with a sprinkle of vegan parmesan cheese. Enjoy!

Note: If you don’t have time to soak the cashews overnight, you can do a quick soak in hot water. Bring a small pot of water to a boil. Once it is boiling, remove the pot from heat and add in the cashews. Soak for 20 minutes or until softened and drain.