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

Bahan-bahan (8 porsi)

• 1 cup (112g) raw cashews, soaked for 1 hour in boiling water
• 1/2 cup + 2 tablespoons ((~150 mL) water)
• 2 g arlic cloves
• 2 tablespoons nutritional yeast
• 1½ tablespoons freshly squeezed lemon juice
• 1/2 teaspoon sea salt + more to taste
• Freshly ground black pepper to taste
• 1 large head of cauliflower, (cut into florets)
• 1 large sweet potato, (peeled)
• 6 medium carrots, (peeled)
• 2 tablespoons olive oil or avocado oil
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons olive oil
• 1 large sweet onion, (diced)
• 6 g arlic cloves, (minced)
• 1 ½ cups French green lentils ((also known as Puy lentils*))
• 4 cups vegetable broth or water
• A handful of thyme sprigs
• 1/4 cup tahini
• 2 tablespoons white or yellow miso paste
• 2 tablespoons high-quality balsamic vinegar**