Ingredients
- cooking spray
- 2 pounds fresh asparagus, trimmed
- 2 tablespoons nutritional yeast
- salt and ground black pepper to taste
- 1 cup raw cashews
- 1 cup chicken broth
- ¾ teaspoon garlic powder
- 1 egg white
- 2 tablespoons bacon bits
- 2 tablespoons sliced almonds
- 2 teaspoons dairy-free margarine, melted
Why This Recipe Is So Easy To Love
Helpful Chef Tips
- Make sure to steam or blanch the asparagus before baking to keep it tender.
- If you want a crispy topping, sprinkle gluten-free breadcrumbs or crushed nuts on top before baking.
Step 1
Heat your oven to 350°F (175°C) and grease a 7 by 11-inch baking dish with some cooking spray. Next, set up a steamer basket in a pot with water just below the basket’s bottom. Bring it to a boil, add the asparagus, cover, and steam for about 5 minutes until it’s tender when poked with a fork. Drain the asparagus and set it aside.
Step 2
In a small bowl, mix together the bread crumbs and 2 tablespoons of nutritional yeast. Sprinkle half of this mixture evenly over the bottom of your prepared dish. Lay the steamed asparagus on top, and give it a light sprinkle of salt. Save the rest of the bread crumbs for later.
Step 3
Now, grab a food processor or blender and combine the raw cashews, chicken broth, 1/4 cup nutritional yeast, garlic, nutmeg, salt, and pepper. Blend everything on medium-high until you get a smooth, creamy sauce, which should take about 3 minutes. Then add the egg white and blend for another minute to bring it all together.
Step 4
Pour this creamy mixture evenly over the asparagus. Scatter bacon pieces, sliced almonds, and the reserved bread crumbs on top. Drizzle some melted margarine over everything for a nice finish.
Step 5
Pop the dish in the oven and bake it right in the center rack for about 30 minutes, or until the top turns golden and the casserole feels firm to the touch. Let it cool a bit before serving, and enjoy!
