1. Start by creating the roasted garlic cashew cheese. Place the cashews into boiling water for 20 minutes to soften, alternatively soak in cold water for 4-6 hrs.
2. Slice off the top 1-2 cm of your garlic bulb to expose the garlic cloves. Drizzle with a little olive oil and wrap tightly in kitchen foil, then roast in the oven at 200C for 20-25 minutes or until fragrant.
3. Carefully remove the bulb from the oven, then squeeze out all garlic cloves and transfer half of them to a blender alongside the softened cashews and and add in the lemon juice, water, nutritional yeast, miso paste, apple cider vinegar, sea salt and coconut oil.
4. Blend and scrape the sides of the blender until you get a smooth and creamy paste, then add the agar and blend for another 20 seconds before transferring the mix to a saucepan over low heat.
5. Blend and scrape the sides of the blender until you get a smooth and creamy paste, then add the agar and blend for another 20 seconds before transferring the mix to a saucepan over low heat.
6. Using a spatula continuously stir the cheese mix until it begins to thicken and firm up (about 10 minutes). Place a baking parchment into a small bowl and add the cheese mix firmly on top, then transfer to the fridge for your cheese to set whilst you prepare the rest of the dish.
7. Cook the tagliatelle according to packaging instructions. Add the broccoli to the water for the last 1-2 minutes of the cooking process, then drain. Don`t worry if your broccoli loses it`s purple! This is completely normal as it cooks.
8. Gently sear the drained broccoli in a hot frying pan with olive oil, then set aside and slice and add the leftover roasted garlic to the pan. Add the drained tagliatelle and sprinkle with chilli flakes and crushed walnuts and stir to combine. Add the broccoli in last and remove from the heat.
9. Season to taste with salt and serve with some crumbled cashew cheese on top – keep the rest of the cheese for some other tasty dishes, or simply spread it onto toast.