Asparagus with Vegan Hollandaise Sauce
Prep time
Cook time
Total time
Recipe and image from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites by Laura Theodore. Reprinted with permissions by the publisher, BenBella Books.
Serves: 4 to 6 servings
  • 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
  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.
Recipe by Go Dairy Free at