Creamy Vegan Lentil and Roasted Vegetable Bake

Ingredients

• Casserole
• 1 medium head of cauliflower, cut into florets
• 3 cups peeled and chopped butternut squash
• 1 large sweet potato, peeled and chopped
• 3 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 large sweet onion, diced
• 6 garlic cloves, minced
• 12 ounces (1½ cups) French green (Puy) lentils
• 4 cups low-sodium vegetable broth or water
• Small handful of thyme sprigs
• 4 tablespoons tahini
• 2 tablespoons yellow or white miso paste
• 2 tablespoons balsamic vinegar
• Chopped Italian flat-leaf parsley, for serving
• Cashew Cream
• 1 cup raw cashews, soaked 1 hour in boiling water
• 2 garlic cloves
• 2 tablespoons nutritional yeast
• 1½ tablespoons freshly squeezed lemon juice
• Crispy Pine Nut Topping
• 1 tablespoon extra-virgin olive oil
• ½ cup panko bread crumbs
• ½ cup pine nuts