Preheat the oven to 400°F and place the naan on a cookie sheet. Bake in the preheated oven for 10 minutes, flipping halfway through.
While the naan bakes, prepare the garlic cashew cream sauce by combining the soaked and drained nuts in a blender with the remaining ingredients. Blend on high until smooth and creamy. Add more water as needed to thin.
Remove naan from the oven and set aside to cool a bit while you prepare the toppings.
Spread a layer of garlic cashew cream sauce on top of each naan loaf, and then top with shaved asparagus, green onion, and crushed red pepper. Bake in the oven for 5-7 minutes, until warm.
Sprinkle with fresh dill and drizzle with olive oil or balsamic vinegar (optional). Serve warm and enjoy!
Notes
*Soak the cashews in a bowl covered with several inches of water for 6 hours or up to overnight. You can also soak them in very hot water for 30 minutes. As an alternative to the cashew cream sauce, you can use a combo of ½ cup shredded mozzarella and ½ cup Parmesan cheese. Place half the mozzarella on the bottom of both flatbreads, then top with remaining mozzarella and Parmesan. Drizzle with olive oil and bake for 10-12 minutes.
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