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Ingredients

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• 3/4 cup raw cashews
• 3 Tbsp nutritional yeast
• 3/4 tsp salt
• 1/4 tsp garlic powder
• 2 medium zucchini squash ((sliced in thin rounds // I used 1 zucchini, 1 yellow))
• 1 small bundle asparagus
• 1/2 medium yellow or white onion ((cut into thin rings))
• 2 Tbsp olive oil ((plus more for sautéing onion))
• 1/2-3/4 tsp sea salt ((plus more for sautéing onion))
• 1 pinch black pepper
• 1/4 tsp garlic powder
• 3/4-1 cup Vegan Parmesan Cheese