• Soak unsalted cashews in a small bowl covered with water for 4 hours at room temperature

PREPARE THE SAUCE:

• Melt olive oil, butter or ghee, and garlic until slightly brown in a large cast-iron pan.
• Add veggie stock, soaked-and-drained cashews, nutritional yeast, basil, sage, and coconut milk, to the pan. Simmer over low heat for 10 minutes, stirring gently. Add lemon juice and salt and pepper. (For a bit of spice, throw in a pinch of red pepper flakes, too.)
• Transfer ingredients to a blender and blend until the sauce is smooth and creamy (no chunks). You can pour the sauce back into the pan to reduce the sauce to your liking. If sauce gets too thick, add some veggie stock to thin it back out.

PREPARE THE CHICKEN:

• Preheat the oven to 350°F. 
• Brown chicken breasts in a skillet for 8-10 minutes on each side.
• Move the cooked chicken breasts to a plate and set them aside.
• When your asparagus is ready, transfer the chicken on the top of the asparagus, pour the sauce over and bake at 350 F for 20 minutes. Remove the dish from the oven and garnish it with fresh basil and lemon. Serve and enjoy!