Scratch-Made Biscuit and Broccoli Cheddar Cobbler
[Vegan]

For the Filling:

• 1/3 cup (72 g) vegan butter
• 1 small sweet onion, diced
• 4 cloves garlic, finely chopped
• 1/3 cup (41 g) all-purpose flour, plus more for dusting
• 3 cups (720 ml) vegetable broth
• 1 (16-oz [453-g]) bag frozen broccoli
• 2 bay leaves
• 2 sprigs fresh thyme
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• 1 cup (146 g) raw cashews, soaked 8 to 12 hours
• 1 cup (240 ml) oat milk or other non dairy milk
• 2 cups (226 g) vegan Cheddar-style shreds

For the Topping:

• 2 cups (250 g) all-purpose flour
• 2 teaspoons (9 g) baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup (57 g) vegan Cheddar-style shreds
• 1/2 cup (108 g) cold vegan butter
• 1/2 cup (120 ml) non-dairy milk
• 1 teaspoon lemon juice
• Melted vegan butter or extra-virgin olive oil, for brushing