Warning: Once you have this cashew cheese sauce recipe, it is so easy and delicious, you will want to drizzle and dip it in everything. At this particular moment on the calendar, though, I can think of no more deserving plant to slather it on than fresh asparagus. So good!
12 ounces fresh asparagus, cooked (grilled, roasted, sautéed, steamed, whatever your preference) ½ cup unsalted cashews, soaked in water to cover for one hour and drained 1 cup plain non-dairy milk 3 tablespoons nutritional yeast 1 tablespoon garlic, minced 1 tablespoon yellow, white or chickpea miso paste 1 tablespoon fresh lemon juice ½ tablespoon tamari or soy sauce 1 teaspoon onion powder Salt and pepper to taste
As your asparagus is being prepared, add the drained cashews, non-dairy milk, nutritional yeast, garlic, miso, lemon juice, tamari and onion powder in a blender, ideally a high-speed blender, but any will do. Blend until smooth. Pour into a medium pot and cook over medium-low temperature, whisking as you go until thickened, about ten minutes.
Plate your asparagus and drizzle with warm cashew cheese.