This lovely asparagus with vegan hollandaise recipe was shared with us by Laura Theodore, and is from her new “everyday” cookbook, Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites.
Laura says, “Asparagus is one of the first crops of spring. My grandmother grew asparagus in her back yard, 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 hollandaise that tastes delicious and is low in fat, too! [This recipe] makes the perfect vegetable side dish for any special meal.”
Special Diet Notes & Options: Vegan Hollandaise
This recipe is naturally dairy-free / non-dairy, egg-free, gluten-free, peanut-free, tree nut-free, vegan, and vegetarian. Tofu is used here for seamless consistency and flavor. If you must have soy-free vegan hollandaise, consider using full fat coconut milk or quick homemade cashew cream as a substitute. The coconut milk option may add a more pronounced flavor.
- 1 large bunch asparagus, trimmed
- 3 tablespoons fresh lemon juice
- 8 ounces soft silken or regular tofu, drained (see post above for soy-free option)
- ¼ teaspoon turmeric
- ¼ teaspoon sea salt
- Fit a steamer basket into a medium sauce pan with a tight-fitting lid. Add 2 inches of cold water, then add asparagus. Cover and bring to a boil. Steam the asparagus for 4 to 6 minutes or until crisp-tender.
- Meantime, 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.
- To serve, arrange the hot asparagus on a serving platter and pour the sauce over top.