Creamy Vegan Lentil and Roasted Vegetable Bake

Name: Creamy Vegan Lentil and Roasted Vegetable Bake
Cuisine: Mediterranean, Asian
Ingredients: Casserole; 1 medium head of cauliflower, cut into florets; 3 cups peeled and chopped butternut squash; 1 large sweet potato, peeled and chopped; 3 tablespoons extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper; 1 large sweet onion, diced; 6 garlic cloves, minced; 12 ounces (1½ cups) French green (Puy) lentils; 4 cups low-sodium vegetable broth or water; Small handful of thyme sprigs; 4 tablespoons tahini; 2 tablespoons yellow or white miso paste; 2 tablespoons balsamic vinegar; Chopped Italian flat-leaf parsley, for serving; Cashew Cream; 1 cup raw cashews, soaked 1 hour in boiling water; 2 garlic cloves; 2 tablespoons nutritional yeast; 1½ tablespoons freshly squeezed lemon juice; Crispy Pine Nut Topping; 1 tablespoon extra-virgin olive oil; ½ cup panko bread crumbs; ½ cup pine nuts