Preheat the oven to 400°F.
In a food processor, add the nutritional yeast, raw cashews, garlic powder, and kosher salt. Blend them until combined.
In a skillet heat the oil over low-high heat, then saute the white onion and season with kosher salt and black pepper. Cook them for 10 minutes. Set them aside.
Wash and slice the squash and cut the leafy green part of the asparagus for about 2 inches.
Add the squash, asparagus, olive oil, kosher salt, black pepper, garlic powder, and Parmesan cheese in a medium bowl. Toss until everything is combined.
In a round skillet, spread the sauteed onions, add the squash, layered with zucchini yellow and green., then add the asparagus.
Over the layered zucchini and asparagus, top with prepared vegan Parmesan cheese.
Bake for 35 minutes and broil for at least 3-4 minutes.
Serve with chickpea or hummus. Enjoy!