In a medium saucepan, bring 2 cups of water to a boil and add 1 cup of brown rice. Reduce to a simmer, cover, and cook for 40-45 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.

In a separate large pot, bring water to a boil. Add diced onion, potatoes, and carrots, and cook for 15-20 minutes, or until tender. Drain and let cool slightly.

In a high-powered blender, combine the cooked vegetables with about 1 cup of reserved cooking water, cashews, garlic, Dijon mustard, salt, pepper, and nutritional yeast. Blend until smooth.

In the same skillet used for cooking rice, add cooked rice and chopped broccoli. Pour the blended cheese sauce over, stirring gently to coat.

Place the skillet over medium heat and cook for about 5-7 minutes, stirring occasionally, until warmed through.