Creamy Lentil and Vegetable Bake (Vegan, Gluten-Free)

Scaled for 8 portions · 8 steps

1 cup(112g) raw cashews, soaked for 1 hour in boiling water0.5 cup+ 2 tablespoons ((~150 mL) water)2 clovegarlic2 tbspnutritional yeast1.5 tbspfreshly squeezed lemon juice0.5 tspsea salt + more to taste—Freshly ground black pepper to taste1large head of cauliflower, (cut into florets)1large sweet potato, (peeled)6medium carrots, (peeled)2 tbspolive oil or avocado oil—Kosher salt and freshly ground black pepper1.5 tbspolive oil1large sweet onion, (diced)6garlic cloves, (minced)1.5 cupFrench green lentils ((also known as Puy lentils*))4 cupvegetable broth or water1 handfulthyme sprigs0.25 cuptahini2 tbspwhite or yellow miso paste2 tbsphigh-quality balsamic vinegar**

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