2 cups plant-based milk (I used Good Karma for this recipe)
1Pre-heat oven to 375°.
2Combine cashews and milk in a small pot over medium heat. Bring to a boil, then turn heat to low and simmer for 10 minutes. Turn off heat and let stand for 10 minutes.
3Place cashews and milk in a blender and add ghee, nutritional yeast, garlic powder, onion powder, oregano, paprika, salt, turmeric, and pepper. Blend until everything is well incorporated. Add water if too thick to adjust the creaminess of the blend. Set aside.
4Heat a sauté pan with olive oil and place chicken and onions in the pan. Cook for 10-15 minutes on medium heat. Turn heat down to low and add the cooked broccoli, cannellini beans, and cashew sauce. Toss gently and transfer to a casserole dish.
5Bake for 25-30 minutes, until bubbly and browned. When ready, take out of the oven and let sit for 10 minutes. Scoop out into each plate and serve.
6Refrigerate in an airtight container for up to 5 days.