Vegan Asparagus with Almonds & Cheesy Topping
Tender, vibrant asparagus spears roasted until just crisp‑tender, topped with nutty toasted almonds and a rich, savoury cheesy finish — completely free of dairy parmesan, eggs, or animal products. It has the same satisfying crunch, depth of flavour, and elegant look of the classic dish, with a perfect balance of earthy asparagus, buttery almonds, and umami‑rich seasoning. Great as a side, light lunch, or festive vegetable dish.
Shared by katty
Time
50 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 500 g fresh asparagus spears, woody ends trimmed.. 2 tbsp extra virgin olive oil
- ½ tsp fine sea salt.. Freshly cracked black pepper, to taste.. 60 g flaked almonds
- #Vegan “Parmesan” Style Topping:
- 3 tbsp nutritional yeast
- 2 tbsp blanched almond flour or finely ground almonds
- ÂĽ tsp garlic powder.. Pinch of salt
👩‍🍳 Instructions
- 1
Prep & toast almonds: Toast the flaked almonds in a dry pan over low heat for 2–3 minutes until golden and fragrant — watch closely so they don’t burn. Set aside.
- 2
Make the cheesy mix: In a small bowl, whisk together nutritional yeast, almond flour, garlic powder, and salt until evenly blended.
- 3
Season asparagus: Place asparagus on a baking tray. Drizzle generously with olive oil, sprinkle with salt and pepper, and toss gently until every spear is coated. Arrange in a single layer.
- 4
Roast: Bake at 200 °C (400 °F) for 10–12 minutes until bright green and tender with a little bite — do not overcook.
- 5
Top & finish: Scatter the cheesy mixture and toasted almonds evenly over the asparagus. Return to the oven for 2–3 more minutes until the topping is warm and lightly golden. Serve immediately.