Preheat oven to 400 degrees F (204 C) and lightly grease a 9x13-inch (or similar) size baking dish (adjust number/size of pan if altering batch size).
Soak cashews and carrots in very hot water for 20 minutes. Then drain the water and add them to a high-speed blender.
If using a box grater, grate potatoes using the side with medium-sized holes. If using a food processor, cut into small pieces and use the grater attachment to grate the potatoes. Place the grated potatoes in a thin dish towel (or nut milk bag) and squeeze out the extra liquid (this prevents a soggy hashbrown bake).
Add grated, drained potatoes and chopped broccoli to the prepared baking dish and top with sea salt, black pepper, garlic powder, and nutritional yeast. Toss to combine.
To the blender, add garlic, nutritional yeast, salt, and almond milk and blend until smooth and creamy. Adjust flavor as needed, adding more garlic for zing, nutritional yeast for cheesy flavor, and salt for saltiness. It should be quite garlicky, cheesy, and salty, so don’t be shy.
Pour the sauce over the potatoes and broccoli and toss to combine. Then use the back of a spoon to smooth out the top.
Bake for 35-40 minutes or until golden brown and slightly crispy on the edges. Bake slightly longer for crispier edges. Optionally, for an even crispier surface, turn the oven to broil in the last few minutes.
Best when fresh. Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 degree F (176 C) oven until warm.
*Nutrition information is a rough estimate calculated with fortified almond milk.