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.