Lemon Cashew Asparagus
A quick and easy roasted side dish that's vegan and dairy free. The cashew crumble makes it so creamy, I ate the whole batch straight from the tray!
My Notes:
Servings: servings
Ingredients
For the cashew crumble:
- 1 tablespoon(s) raw or roasted cashews (sub almonds, walnuts, or sunflower seeds if preffered)
- 1 tablespoon(s) nutritional yeast
- 1/8 teaspoon(s) salt
Instructions
- OVEN: Preheat your oven to 400F (200C).AIR FRYER: Preheat your air fryer to 370F (190C).
- For the Cashew Crumble: In a small blender, coffee grinder, or using an immersion blender, combine the cashews, nutritional yeast, and salt until crumbly, but still a bit of texture remains.
- OVEN: Arrange the asparagus on a single layer on a baking sheet. Drizzle with the olive oil and salt and use your hands to roll and rub the asparagus to coat evenly. Bake for about 10 minutes, giving them a shake half way through, until the asparagus is tender, the skin is starting to wrinkle, and some of the asparagus has browned spots. Remove from oven, sprinkle across the lemon zest, then follow with the cashew crumble, shaking the pan to evenly coat.AIR FRYER: place the asparagus on a plate and drizzle with the olive oil and salt and use your hands to roll and rub the asparagus to coat evenly. Place the asparagus in your air fryer and fry for about 8 minutes, giving them a shake halfway through, until the asparagus is tender, the skin is starting to wrinkle, and some of the asparagus has browned spots. Remove from air fryer and transfer to your serving dish. Sprinkle across the lemon zest, then follow with the cashew crumble.
Nutrition
Calories: 80kcal
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