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Export 14 ingredients for grocery delivery
Step 1
Place cashews in a medium bowl. Cover with an inch of boiling water. Let sit at least 15 minutes before using.
Step 2
Cook pasta according to package instructions, until al dente.
Step 3
Remove the broccoli stem and chop broccoli into florets. Using your preferred method, steam broccoli for 2-3 minutes, until tender but not completely soft.
Step 4
To make the cashew sauce, start by draining water from the soaked cashews. To a a blender, add the drained cashews, soy milk, nutritional yeast, flour, garlic powder, onion powder, salt, turmeric and apple cider vinegar.
Step 5
Blend on medium speed until smooth and creamy, about 1 minute. It may take longer with depending on the strength of your blender. Taste for seasonings.
Step 6
Lightly oil an 8x11 or 11x11-inch casserole dish. Add cooked pasta, broccoli, and chickpeas. Cover with the cashew sauce and sprinkle with freshly ground black pepper to taste. Stir with a mixing spoon to combine.
Step 7
Melt 1/4 cup vegan butter in a small bowl in the microwave or stove top. Stir in the panko breadcrumbs, paprika and cayenne pepper. Crumble this mixture on top of the assembled casserole.
Step 8
Bake at 350 degrees F on the middle oven rack for 15 minutes, or until the panko breadcrumbs are golden and the casserole is hot and bubbling.
Step 9
Remove from the oven and let rest for 5 minutes before serving. Enjoy warm topped with additional freshly ground black pepper.
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