Step 1

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

Clean the asparagus. Wash the asparagus under cold water and pat them dry. Using a sharp knife, cut off the ends of the asparagus (about 1 inch) and discard them.

Step 3

Roast. Transfer the trimmed asparagus to the baking sheet and drizzle with the oil. Add the salt and toss to coat. Roast the asparagus for about 14 minutes or until the base of the asparagus can easily be pierced with a fork. Remove from the oven and let cool for at least 30 minutes.

Step 4

Add all of the ingredients to a blender. Add the soaked and drained cashews, nutritional yeast, garlic, lime juice, salt, ground black pepper, water, and roasted asparagus to a blender.

Step 5

Blend. Blend on high speed for 10-20 seconds or until smooth. Taste and adjust the seasonings to your liking.

Step 6

Serve warm with raw vegetables (carrots are great) or tortilla chips. Alternatively, this dip can also be served chilled, the asparagus flavor will be a bit less dominant.

Step 7

This asparagus dip will keep in the refrigerator for up to 4 days.