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Heat the oven: Turn on your oven and set it to 375°F (190°C).
Get the vegetables ready.
Heat a big pot of water with salt until it boils.
Put the broccoli and cauliflower pieces in boiling water for 3-4 minutes until they are soft but still colorful.
Drain the food and rinse it with cold water to make it stop cooking. Put aside.
Prepare the sauce with cashew nuts.
Remove the water from the soaked cashews and put them in a powerful blender.
Put the almond milk, nutritional yeast, lemon juice, olive oil, minced garlic, Dijon mustard, onion powder, turmeric (if you have it), salt, and pepper.
Mix until smooth and creamy, adding extra almond milk if necessary until you achieve a smooth texture that can be poured.
Make the casserole.
In a big bowl, mix the boiled broccoli and cauliflower with the cashew sauce. Stir until the vegetables are completely covered.
Put the mixture in a greased baking dish.
Add breadcrumbs on top: Sprinkle the breadcrumbs evenly over the casserole.
Cook in the oven.
Cook in the oven that has been preheated for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
Add decoration and present:
Take out of the oven and allow to cool for a bit.
Add some fresh parsley on top before serving, if you like.
Suggestions: You can include other vegetables such as carrots or peas to have more options.
You can enjoy this as a main dish or as a side with your preferred vegan protein.
Enjoy your vegan casserole made with baked broccoli and cauliflower!