Pour hot water over the cashews and let sit for at least 1-2 hours.
Cook the rice according to instructions on the packaging.
Blend the vegetable broth, rice milk, soaked cashews, garlic powder, onion powder, dehydrated celery powder, salt, and nutritional yeast in a high-speed blender.
Next, add olive to a large nonstick pan over medium-heat. Once the oil is hot, add the broccoli and onion. Let cook for about 5-7 minutes (until the broccoli is soft and onions are translucent), stirring periodically.
Continue by adding the blended cashew sauce and the vegan cheese to the broccoli/onions and mix together until well combined. Continue stirring until the cheese is melted.
Add in the cooked rice and mix well. Serve topped with dried parsley (if using) and enjoy (serves about 2-4 people, depending on if it's a main or side dish). Ps: if you want a little kick, drizzle a bit of sriracha on top, you won't be disappointed!