Serve this easy and delicious Asparagus with Vegan Hollandaise Sauce with Vegan Cashew and Quinoa Loaf and Paprika and Rosemary PotatoesWatch me prepare this entire festive vegan supper menu on YouTubeHERE.

1

ABOUT THE RECIPE:

Asparagus is one of the first crops of spring. Paired with rich-tasting vegan “hollandaise” sauce, it makes the perfect vegetable side dish for any special meal! My grandmother grew asparagus in her backyard and she often served it with a rich hollandaise sauce that I, as a child, loved! So, I came up with this easy-to-prepare vegan version that tastes delicious and is low in fat, too!

Makes 4 to 6 Servings

2

INGREDIENTS:

1 large bunch asparagus, trimmed
3 tablespoons freshly squeezed lemon juice
1/2 block (7 to 8 ounces) soft silken or soft regular tofu, well drained
1/4 teaspoon ground turmeric
1/4 teaspoon sea salt

3

INSTRUCTIONS:

Fit a steamer basket into a medium sauce pan with a tight-fitting lid. Add 2 inches of cold water, then add the asparagus. Cover and bring to a boil. Steam the asparagus for 4 to 6 minutes or just until crisp-tender.

Meanwhile, put the lemon juice, tofu, turmeric, and salt in a blender and process until smooth. Transfer to a small sauce pan and cook over low heat, stirring constantly, until heated through.

Arrange the hot asparagus spears on a serving platter and pour the sauce over top. Serve immediately.

Ingredients

Directions

1

ABOUT THE RECIPE:

Asparagus is one of the first crops of spring. Paired with rich-tasting vegan “hollandaise” sauce, it makes the perfect vegetable side dish for any special meal! My grandmother grew asparagus in her backyard and she often served it with a rich hollandaise sauce that I, as a child, loved! So, I came up with this easy-to-prepare vegan version that tastes delicious and is low in fat, too!

Makes 4 to 6 Servings

2

INGREDIENTS:

1 large bunch asparagus, trimmed
3 tablespoons freshly squeezed lemon juice
1/2 block (7 to 8 ounces) soft silken or soft regular tofu, well drained
1/4 teaspoon ground turmeric
1/4 teaspoon sea salt

3

INSTRUCTIONS:

Fit a steamer basket into a medium sauce pan with a tight-fitting lid. Add 2 inches of cold water, then add the asparagus. Cover and bring to a boil. Steam the asparagus for 4 to 6 minutes or just until crisp-tender.

Meanwhile, put the lemon juice, tofu, turmeric, and salt in a blender and process until smooth. Transfer to a small sauce pan and cook over low heat, stirring constantly, until heated through.

Arrange the hot asparagus spears on a serving platter and pour the sauce over top. Serve immediately.

Asparagus with Vegan Hollandaise Sauce
With this quick to prepare sauce you can jazz up spring asparagus in a jiffy! It’s Perfect for a weekday meal. Watch me prepare this festive recipe menu on YouTubeHERE.
Recipe from Chef Laura Theodore’s cookbook: Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. Learn more about this wonderful book and buy a signed copy HERE.
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