Place cashews in a medium bowl. Cover with an inch of boiling water. Let sit at least 15 minutes before using.
Cook pasta according to package instructions, until al dente.
Remove the broccoli stem and chop broccoli into florets. Using your preferred method, steam broccoli for 2-3 minutes, until tender but not completely soft.
To make the cashew sauce, start by draining water from the soaked cashews. To a a blender, add the drained cashews, soy milk, nutritional yeast, flour, garlic powder, onion powder, salt, turmeric and apple cider vinegar.
Blend on medium speed until smooth and creamy, about 1 minute. It may take longer with depending on the strength of your blender. Taste for seasonings.
Lightly oil an 8x11 or 11x11-inch casserole dish. Add cooked pasta, broccoli, and chickpeas. Cover with the cashew sauce and sprinkle with freshly ground black pepper to taste. Stir with a mixing spoon to combine.
Melt ¼ cup vegan butter in a small bowl in the microwave or stove top. Stir in the panko breadcrumbs, paprika and cayenne pepper. Crumble this mixture on top of the assembled casserole.
Bake at 350 degrees F on the middle oven rack for 15 minutes, or until the panko breadcrumbs are golden and the casserole is hot and bubbling.
Remove from the oven and let rest for 5 minutes before serving. Enjoy warm topped with additional freshly ground black pepper.
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Notes
Al dente pasta: You want the pasta to be fully cooked but not mushy. Use the shorter about of recommended time on the pasta instructions. For example, if the package says 8-10 minutes you'll want to cook the pasta for 8 minutes.
Non-dairy milk: If you are soy-free, you substitute with cashew milk. Choose a non-dairy milk that is unsweetened and unflavored for best results.
How to steam broccoli: There are a few ways to steam broccoli. I place a medium-sized pot filled with one inch of water on the stove over medium-high heat. Place a steamer basket in the pot (this is the set that I use and love because all of the parts come together). Cover with a lid and steam until the broccoli is al dente, about 2-3 minutes. You can tell it is ready because the broccoli is bright green and can be easily pierced with a fork. If you don't have a steamer basket, you can use a metal colander or sieve.
Frozen broccoli: An equivalent amount of frozen broccoli can be used in place of fresh. Cook frozen broccoli until tender before adding to the casserole.
To make gluten-free: Substitute the pasta for your favorite gluten-free pasta. An all-purpose gluten-free flour mix can be used in place of the regular all-purpose flour. If unable to find gluten-free Panko, a gluten-free brand of regular breadcrumbs will work.
Leftovers: For best quality, keep leftovers refrigerated for up to 3-4 days.