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Pour ½ cup water into a medium saucepan over medium-high heat and add the broccoli florets. Cover and cook for 5-6 minutes until broccoli is slightly soft but not mushy. Turn the heat off and remove the broccoli, set aside
Wipe out any moisture from the pan and add 1 tablespoon oil of choice. Season the chicken breasts with salt and pepper if desired. Turn the heat back on to medium and place the chicken breasts into the pan. Cook for 4-5 minutes per side, until chicken is thoroughly cooked and internal temperature is 165 degrees
While the chicken is cooking, drain the soaked cashews and place them into to a blender. Add the broth, salt, nutritional yeast, apple cider vinegar, and dijon mustard. Blend until creamy, scraping the sides of the blender when needed
Once the chicken is finished cooking, turn the heat to medium-low and add the broccoli back into the pan. Pour the cashew cheese sauce over the top
Heat a few minutes until everything is warm throughout and serve