Asian Cashew Asparagus

Asian Cashew Asparagus takes steamed vegetables to new heights with red bell pepper, red onion, garlic, coconut aminos, and cashews! Ready in under 20 minutes, this is a side dish with flavor and flair! {Vegan + Paleo}



For the vegetables:

  • 16 ounces fresh asparagus, woody ends removed
  • 1 red bell pepper, sliced
  • 1 red onion, sliced or cut into wedges
  • 3 cloves fresh garlic, pressed
  • 1 can water chestnuts, sliced

For the sauce:

  • 1 tablespoon coconut oil
  • 1 teaspoon tapioca flour
  • 2 tablespoons coconut aminos
  • 1 tablespoon water
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt

For the topping:

  • 1/2 cup cashews


  1. Fill a steam pot with water to just below the steamer insert. Bring water to a boil and add the asparagus. Steam for 2 minutes, covered, on a MEDIUM to HIGH heat. Add the red bell pepper and red onion. Steam covered for another 2-5 minutes. Add the water chestnuts and steam for another minute.
  2. Remove the steamer from the saucepan, cover, and set aside. Discard the liquid in the saucepan and, using the same saucepan, add the coconut oil, coconut aminos, garlic, water, tapioca flour, sea salt, and black pepper. Stir on a MEDIUM to HIGH heat until the ingredients begin to get hot and thicken.
  3. Pour the vegetables back into the saucepan. Stir them until they are evenly coated in the sauce.
  4. Serve immediately. For best results, consume the same day.


  • If you want more sauce, feel free to add a little more coconut oil, coconut aminos, and tapioca flour. Keep in mind, extra sauce will soften the vegetables (but they will taste wonderful!).