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Asparagus with Vegan Hollandaise Sauce

Posted on by Alisa Fleming in Dairy-Free Recipes, Sides with 1 Comment
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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.

Asparagus with Vegan Hollandaise Sauce (a dairy-free recipe)

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.

Asparagus with Vegan Hollandaise Sauce
 
Prep time

Cook time

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Recipe and image from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites by Laura Theodore. Reprinted with permissions by the publisher, BenBella Books.
Author:
Serves: 4 to 6 servings

Ingredients
  • 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

Instructions
  1. 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.
  2. 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.
  3. To serve, arrange the hot asparagus on a serving platter and pour the sauce over top.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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