Roasted Asparagus and Grape Tomatoes in a Creamy White Wine Lemon Alfredo Sauce. Serve over pasta with vegan parmesan cheese for a delicious meal.
- 1 lb asparagus
- 1 lb grape tomatoes
- 2 tbsp olive oil
- 1/2 cup raw cashews
- 1 cup vegetable broth
- 2 tbsp lemon juice
- 1/4 cup nutritional yeast
- 1/4 cup dry white wine
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
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Preheat oven to 425F
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Wash asparagus and cut off ends. Wash grape tomatoes and cut in half. Place on baking pan and drizzle with olive oil, salt and pepper. Roast in pre-heated oven for about 20 minutes.
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If you don't have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.
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Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.
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Then, in your food processor or blender, add vegetable broth, cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.
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Serve over pasta.
