For the flatbread:2 whole grain naan (or other prepared flatbread)
For the garlic cashew cream sauce:1 cup raw cashews, soaked and drained*
1/2 cup water
1-2 garlic cloves, depending on size
2 tablespoons nutritional yeast
Juice of 1 lemon
1/2 teaspoon salt
For topping:1 bunch asparagus, shaved into strips using a vegetable peeler
3 green onions, finely chopped
1/4 cup fresh dill
Pinch crushed red pepper
Olive oil and/or balsamic for drizzling
Preheat the oven to 400°F and place the naan on a cookie sheet. Bake in the preheated oven for 10 minutes, flipping halfway through.
While the naan bakes, prepare the garlic cashew cream sauce by combining the soaked and drained nuts in a blender with the remaining ingredients. Blend on high until smooth and creamy. Add more water as needed to thin.
Remove naan from the oven and set aside to cool a bit while you prepare the toppings.
Spread a layer of garlic cashew cream sauce on top of each naan loaf, and then top with shaved asparagus, green onion, and crushed red pepper. Bake in the oven for 5-7 minutes, until warm.
Sprinkle with fresh dill and drizzle with olive oil or balsamic vinegar (optional). Serve warm and enjoy!
Recipe Adopted from OhMyVeggies.com