Vegan Broccoli Casserole

1 medium potato, peeled and chopped
2 small carrots
1/2 small onion, peeled and chopped
1.5 cups raw cashews
1 cup unsweetened almond milk
4 garlic cloves
2 tbsp fresh lemon juice
3 tsp kosher salt
3 tbsp nutritional yeast
1 tsp mustard
about 3 cups bite-sized broccoli florets
12-16 oz uncooked whole wheat pasta (I used 12 oz whole wheat spahetti broken into short pieces)

Preheat the oven to 350 and get a 2 1/2 quart casserole dish ready.

Dice the potato, carrots, and 1/2 an onion and place in a steamer basket over boiling water. Steam until very tender, about 15 minutes.

Meanwhile, process the cashews in a food processor until they are finely ground. Add the garlic, lemon juice, almond milk, salt, and nutritional yeast and process until smooth. When the vegetables are done steaming, add them to the food processor and process until smooth. Taste and adjust seasonings if needed.

Put a little more water under the steamer basket if necessary, and add the broccoli florets. Steam just until crisp tender, about 5 minutes.

Bring a large pot of water to a boil and add the pasta. Cook according to package directions, then drain and toss with the broccoli and sauce.

Bake for about 25 minutes.

From http://catesworldkitchen.com/2010/12/vegan-broccoli-pasta-and-cheese-casserole/