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Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook for 3–4 minutes, until bright green and just tender when pierced with a fork but still holding their shape. Drain in a colander and set aside.
While the water heats, place the cashews in the blender with the dairy free milk, nutritional yeast, tapioca starch, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, lemon juice, and black pepper. Blend on high for 60–90 seconds until completely smooth with no visible cashew pieces.
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