Step 1

Preheat the oven to 375F. Pour 1 cup of boiling water over the cashews and let sit for 30 minutes while you prepare the rest of the ingredients.

Step 2

In a large dutch oven, heat the olive oil over medium heat until shimmering. Add the shallots, mushrooms, garlic, and a pinch of salt and pepper. Cook until softened, about 7-9 minutes. Sprinkle the flour over the mushroom mixture and cook for 2-3 minutes.

Step 3

While whisking constantly, slowly pour in 2 1/2 cups of the chicken stock. Bring to a simmer and cook for about 5 minutes, until thickened.

Step 4

Meanwhile, drain and rinse the cashews. Place them in a high-speed blender with 1 cup of chicken stock. Blend until completely smooth. Add the cashews to the sauce mixture along with the soy sauce and hot sauce. Remove from the heat.

Step 5

Stir the brown rice, chicken, broccoli (and dairy-free cheese if using) into the sauce. Taste and season with additional salt if needed and plenty of black pepper. Add up to 1/2 cup additional chicken stock if the mixture looks too thick. Pour into a greased 3-quart casserole dish. Combine the bread crumbs and butter and sprinkle over the top.

Step 6

Bake for 25-30 minutes until bubbly and golden on top. Enjoy!