Ingredients:
3/4 cupunsalted raw cashews
1 tablespoonextra-virgin olive oil
3 finely chopped, plus 2 whole small garlic cloves
3/4 pound(about 18 spears), ends trimmed, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoonsfresh lemon juice (from about 1 large lemon), divided
3/4 cupunsweetened non-dairy milk
1 tablespoonwhite miso
3/4 teaspoononion powder
1/2 (14-ounce) can quartered artichoke hearts, drained, and coarsely chopped
Directions:
In a small saucepan, cover the cashews with water to a depth of about 2 inches. Bring to a boil over medium-high heat. Remove from the heat and let soak for at least 10 minutes. Alternatively, soak the cashews in room temperature water overnight in the refrigerator.
In a large skillet over medium heat, warm the oil. Cook the chopped garlic, stirring constantly, for about 30 seconds, until fragrant. Add the asparagus and cook, stirring constantly, for about 2 minute more, until bright green; season with salt and pepper. Add 1 tablespoon of the lemon juice and stir to combine. Reduce the heat to medium-low, cover, and steam for about 2 minutes, until the asparagus is just tender, being careful not to overcook. Uncover and set aside until ready to use.
Transfer the drained cashews to a blender. Add the milk, miso, onion powder, 2 whole garlic cloves, the remaining 2 tablespoons of the lemon juice, and ¼ cup water. Blend on high speed, adding more water if needed, until completely smooth. Pour the sauce into the skillet with the asparagus. Add the artichokes and cook over low heat, stirring constantly, until warmed through. Adjust the seasoning as desired. Serve immediately.