1bunch fresh asparagus1 inch of the ends cut off to discard
1large yellow onionpeeled and diced
1large head cauliflowerstems removed and cut into pieces
1cupraw cashewssoaked in water overnight and drained
1cupvegetable broth or chicken brothhomemade preferred
1cuppeas
1teaspoonsalt
1/2teaspoonblack pepper
1/2cupfresh parsley leavesoptional
Instructions
Preheat the oven to 375.
Cut the asparagus into 1 inch pieces.
Coat the asparagus with 1/2 tablespoon coconut oil and place on a lined sheet pan.
Cook in the oven until tender, about 10-15 minutes.
In a large sauté pan over medium heat melt the coconut oil.
Add the diced onion and cook until translucent about 5 minutes.
While the onions are cooking, add the cauliflower pieces to a food processor (may need a few batches) and pulse 5-8 times until rice pieces are formed.
Add the cauliflower rice to the onions and mix with the onions.
Cook another 5 minutes.
In a blender, add the cashews and broth, blend until smooth and creamy.
To the cauliflower and onion mixture add the roasted asparagus, peas, cashew cream, and season with salt and pepper.
Mix well until everything is combined and covered with cream sauce.
Garnish with parsley.
Serve warm and store leftovers in an airtight container in the fridge for up to one week.