Place the cashews in a glass bowl or jar and cover completely with the hot water. Set aside for 20-30 minutes while completing the following steps.

Chop the broccoli into small florets, then boil a pot of salted water. Once at a roaring boil, add the broccoli and baby spinach. Cook for 5 minutes, then remove from the water.

Boil another pot of salted water and cook the pasta according to package instructions. Drain and set aside.

Drain the soaked cashews but keep the water separate. Add the broccoli, spinach, cashews, broth, lemon juice, and olive oil to a food processor or blender and blend until smooth. If needed, slowly pour in the leftover water from the cashews to thin out.

Add in the salt, black pepper, garlic powder, oregano, and nutritional yeast and blend again. Taste and salt accordingly. Pour the sauce all over the cooked pasta until sauced to your liking (you may have leftover sauce) and mix to coat.

After cleaning out the blender or processor, add in the cashews, nutritional yeast, oregano, salt, and red pepper flakes and pulse until fine but not blended, similar to the texture of parmesan cheese.

Serve the pasta in bowls and top off with the cashew “parm.”