Tender broccoli florets get coated in a creamy, tangy cashew sauce, built up with nutritional yeast, a hit of Dijon, and smoky paprika for that deep, savory flavor. Sautéed onion and garlic get pulsed right into the sauce for extra body, so every bite of broccoli is fully cloaked in something rich and velvety. A crunchy panko topping, tossed with olive oil and even more nutritional yeast, bakes up deep golden brown and gives the whole dish a satisfying crust. It's comfort food through and through: creamy, savory, a little smoky, and baked until bubbling at the edges. This one's an easy win for a plant-based table, whether it's a holiday side or a weeknight main. Let it rest those five minutes before digging in — the sauce sets up just enough to hold its shape on the spoon.
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Soak the cashews in enough cold water to cover by 2 inches for at least 2 hours (or up to overnight), then drain and rinse well.
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
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