Roasted Asparagus with Rosemary Cashew Cream Sauce
Ingredients
Roasted Asparagus:
- 1 pound fresh asparagus with the tough ends cut off
- 2 large carrots sliced
- 2 tsp olive oil
- 1 1/2 tsp lemon juice
- salt and fresh ground pepper to taste
Rosemary Cashew Cream Sauce:
- 1 cup raw cashews soaked for 4-6 hours
- 1 tsp finely chopped fresh rosemary
- 1 Tbsp nutritional yeast
- 1 tsp lemon juice
- 3/4 cup water
- 1/4 tsp salt
Instructions
Asparagus:
- Preheat the oven to 450 degrees F.
- In a 9 X 13" glass baking pan, combine the asparagus, carrots, oil, lemon, salt and pepper. Stir so the lemon juice and oil coat the asparagus.
- Bake at 450 degrees F for 15-20 minutes, until asparagus is soft.
Rosemary Cashew Cream Sauce:
- After soaking the cashews, drain them and rinse.
- In a high speed blender, combine the soaked cashews, rosemary, nutritional yeast, salt, lemon juice and water.
- Blend until mixture is thick and creamy.
- Serving suggestion: Drizzle the cream sauce over the roasted asparagus.
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