Place cashews in bowl and cover with 2 inches of water. Soak 3 hours or overnight. Drain cashews.

Add all ingredients, including soaked cashews, to a high-powered blender. Blend on high for 1 minute or until sauce is completely smooth. Taste for flavor and add more sea salt, cider vinegar, or 1/2 tsp garlic powder.

Either use immediately or store in an air-tight container in the refrigerator. The sauce stays fresh for up to 10 days. Note: Sauce will thicken in the refrigerator, so stir well before using.

Preheat oven to 400 degrees F. Wash and dry the sweet potatoes and poke several times with a fork. Wrap in foil and roast 50 to 70 minutes, until sweet potatoes are very tender.

When the sweet potatoes have about 10 minutes left of roast time, prepare the sauteed broccoli (note: you can also roast the broccoli). Heat the avocado oil in a large skillet or wok over medium heat. Add the broccoli florets and stir well. Cover and cook until broccoli turns bright green, about 2 to 3 minutes. Sprinkle on the nutritional yeast, paprika, and sea salt, and continue cooking until broccoli has reached desired doneness.

Once potataoes have finished roasting and are cool enough to handle, slice them open lengthwise. Spoon in several tablespoons of Vegan "Cheese" Sauce, then stuff with sauteed broccoli. Drizzle with additional "cheese" sauce and sprinkle with hemp seeds, red pepper flakes, and fresh parsley.