Cut broccoli into florets, place in a large bowl, and toss with olive oil, salt and a healthy dose of togarashi or chili flakes.
Place on baking sheet, roast for 10 minutes, turning broccoli and roasting for another 5 minutes until nicely browned in parts.
Meanwhile, in a small blender or large-mouthed jar with an immersion blender, place cashews, garlic, miso, nutritional yeast, lemon juice and water and blend until smooth. Serve with broccoli warm, or at room temperature.
FYI: You can get away with not soaking your cashews...they just blend up a little silkier if you do.