• Preheat the oven to 350°F. If you need to cook your brown rice do this now (generally it takes 1 cup dry brown rice to yield 3 cups cooked brown rice, but can vary by variety)
• Steam your cauliflower florets. I like to use the frozen steam bags or you can place cauliflower in a microwave safe dish, add 1-2 tablespoons of water, cover, and cook on high for 3-4 minutes until tender.
• Add the carrot slices to a small pot of water on the stove & bring to a boil. Boil for about 5-6 minutes or until carrot is fork tender.
• Steam your broccoli florets. I like to use the frozen steam bags or you can place broccoli in a microwave safe dish, add 1-2 tablespoons of water, cover, and cook on high for 5 minutes until tender.
• Add all your cheese sauce ingredients to a high speed blender and blend until smooth & creamy. (if you don't have a high powered blender, be sure you soak your cashews in warm water for 5 min, then drain prior to adding to blender)

Assemble the casserole

• Mix together the whole wheat bread crumbs & 2 tablespoons of nutritional yeast in a bowl & set aside. (if using)
• In a 9X12 or 10X13 baking dish, add the cooked brown rice & steamed broccoli. Cover with cheese sauce & mix together to combine well. If using the whole wheat bread crumbs mixture, sprinkle on top.
• Bake uncovered for 20 minutes. If you want your topping more browned, broil for 2 min.
• Let cool for about 5 minutes, then serve! Store leftovers covered in the fridge for up to a week.