Begin by making the cheese sauce. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion along with a couple pinches of salt and pepper and sauté for 2-3 minutes, stirring frequently. Add the sweet potato, 2 1/4 cups of the water, and cashews and bring to a boil. Once boiling, reduce heat slightly and simmer for 12-15 minutes, or until sweet potato is tender.

Let mixture cool for a minute, then transfer to a high-powered blender. Add the remaining 1/4 cup water, nutritional yeast, apple cider vinegar, mustard powder, garlic powder, onion powder, salt, and pepper. Blend until super smooth and creamy. Season to taste with additional salt and pepper if desired. Set aside.

For the broccoli and cauliflower rice, heat the olive oil in a large nonstick skillet over medium-high heat (you can use the same skillet - just wipe it out!). Add the garlic and sauté for 30 seconds or until fragrant. Add the broccoli and sauté for 2-3 minutes until bright green and starting to become tender. Add the cauliflower rice, salt, and pepper, and sauté for another minute or two until heated through. Add desired amount of cheese sauce (you will likely have a little left over), and stir to combine. Season to taste with additional salt and pepper if desired and serve!