My friend Turbo introduced me to this “vegan cheese” sauce that is much healthier than most cheese alternatives. His version included lemon juice or vinegar, which I don’t usually include. Miso and tahini can be pricy, but a container of miso can last quite a while. You can try to make your own tahini by grinding sesame seeds. Miso has a high sodium content, so if you're watching your sodium, this may not be something you want to use. But it has a bit of that umami taste, which is also enjoyable.
Equal parts miso & tahini, plus some water to make it creamy. I often add garlic powder, lots of nutritional yeast, and turmeric.
So I cooked up some brown rice and parboiled some chopped broccoli. I mixed the sauce up, and once everything was cooked, I mixed it all together.