Root Veggie Cashew Cream Bake

For Root Veggies:
1. Prep veggies by cutting into bite sized pieces and adding to an oven safe baking dish.
2. Drizzle with extra virgin olive oil and toss well.
3. Sprinkle salt and pepper, to taste.
4. Roast at 375°F for 30-40 minutes until fork tender.

For Cashew Cream Sauce:
1. Soak raw cashews in boiling water for at least 30 minutes or in room temperature water overnight.
2. Drain cashews and add to blender.
3. Add in 1 cup hot water and blend till smooth.
4. Add in remaining ingredients and blend for 10 seconds.

For Cheesy Walnut Topping:
Add all ingredients to a food processor and pulse until it forms a coarse meal.

To Assemble:
1. While your veggies are roasting, make your cashew cream sauce and walnut topping.
2. Add roasted root veggies and cashew cream sauce to a large bowl and toss to combine.
3. Using either individual ramekins or a square baking dish, add in mixture and top with vegan parmesan.
4. Bake at 375°F for 10 minutes until golden brown and toasty on top.