Tender broccoli florets get bathed in a velvety cashew-based cheese sauce that's blended smooth with nutritional yeast, smoked paprika, and a touch of Dijon for that deep, savory tang everyone craves in a good cheese sauce. The sauce thickens right on the stovetop until it clings to every spoonful, coating each piece of broccoli in rich, golden goodness. A squeeze of lemon juice brightens the whole thing, while garlic and onion powder round it out with cozy, familiar flavor. It's comfort food in its purest form — creamy, warm, and deeply satisfying, no dairy in sight. This one's a natural fit for a vegan table, whether you're serving it as a side dish or sneaking spoonfuls straight from the pan.
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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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