Blend the cashews with ½ cup of stock and set aside. Use cold or room temperature stock for this preferably.
Heat the oil. Add the onions and garlic, season with salt and ground black pepper and saute over low heat until the onions are translucent. Don't let them brown.
Add the rice and continue to toast for a couple of minutes, again not letting it brown. Add the white wine and continue to cook, stirring, until there is no visible liquid.
Begin adding the hot stock, half a cup at a time, stirring after each addition. When most of the liquid has been absorbed, add another half cup.
Continue adding stock, until the rice is tender but has a slight bite to it. Before you add stock for the last time, add the asparagus and stir well, then add the stock and continue to cook. The risotto should be creamy and should flow slowly, not glom together.
Stir in half of the vegan cashew parmesan and the cashew cream. Season with salt and pepper as needed. Stir in parsley if using.