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Preheat oven to 375º F.
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Lightly coat a 13 x 9-inch baking dish with spray. Set aside.
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To make vegan cheese, place cashews, 3 Tbsp. nutritional yeast, ¼ tsp. salt, and garlic powder in food processor; pulse until mixture forms a fine meal. Set aside.
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Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.
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Heat 1 Tbsp. oil in medium nonstick skillet over medium-high heat.
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Add garlic; cook, stirring frequently, for 1 minute.
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Add arrowroot; cook, whisking frequently, for 1 minute.
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Slowly add almond milk; cook, whisking frequently, for 2 minutes, or until well blended. Sauce may be a little lumpy.
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Place almond milk mixture, remaining ¼ cup nutritional yeast, ½ cup vegan cheese, ¼ tsp. salt, and ¼ tsp. pepper in blender, in small batches; cover with lid and a kitchen towel. Blend until smooth.
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Return almond milk mixture to same skillet; cook, over medium-low heat, stirring frequently, for 2 to 3 minutes, or until sauce thickens. Remove from heat if sauce gets too thick. Set aside.
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Heat remaining 1 Tbsp. oil in large nonstick skillet over medium-high heat.
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Add cauliflower and broccoli; cook, stirring frequently, for 2 to 3 minutes.
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Combine cauliflower mixture, ¼ cup vegan cheese, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a large bowl; mix well.
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Add almond milk mixture; mix well. Place in prepared baking dish.
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Bake, covered with foil, for 20 to 25 minutes, or until bubbly.