Gluten-Free, Dairy-Free Asparagus Casserole

Preheat the oven to 350 degrees F (175 degrees C). Spray a 7 x 11-inch baking dish with cooking spray.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus cover and steam until fork-tender about 5 minutes. Drain.

Combine bread crumbs and 2 tablespoons nutritional yeast in a bowl. Sprinkle 1/2 of the bread crumb mixture on the bottom of the prepared baking dish; top with asparagus spears and season lightly with salt. Reserve remaining bread crumbs for the topping.

Combine raw cashews chicken broth 1/4 cup nutritional yeast garlic nutmeg salt and pepper in the bowl of a small food processor or blender. Blend at medium-high speed until mixture is smooth about 3 minutes. Add egg white and blend at medium-high speed for 1 more minute.

Spread blended contents evenly over the asparagus spears and top with bacon sliced almonds and reserved bread crumbs. Drizzle melted margarine over the top.

Bake in the preheated oven on the center rack until top is lightly browned and casserole has set about 30 minutes.