Bring the broth to a boil and reduce to simmer. Meanwhile, drain and rinse jackfruit then add to broth. Simmer for 1 hour with the lid on the pot.
Drain the broth from jackfruit and shred in a bowl.
Next, drain and rinse the cashews and put in a high-powered blender with the almond milk, lemon juice, garlic, and salt and blend until smooth and creamy, 90 seconds. You shouldn’t see or taste the nuts.
Put the jackfruit, cashew cream ( add to until you get the desired amount of creaminess), combined the rest of the ingredients to the bowl, and mix well. Chill or eat room temperature. Store in an airtight container for up to 2 days in the refrigerator.
Serve on your choice bun or bread. Or top on your favorite salad.