Spring Quinoa Bowl with Vegan Hollandaise
 
Prep time
Cook time
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The vegan hollandaise in this recipe is adapted from the So Delicious Thrive Blog and their Vegan Benedict Recipe.
Author:
Serves: 4 servings
Ingredients
  • ½ cup raw cashews, soaked in water for 2 hours
  • ½ cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Dijon mustard
  • ½ teaspoon ground turmeric
  • ½ teaspoon smoked paprika
  • ⅝ teaspoon + ¼ teaspoon salt, or to taste
  • 4 large carrots, peeled and sliced into rounds
  • 1½ lbs asparagus, woody ends trimmed
  • 1 tablespoon olive oil
  • 16 ounces mushrooms (of choice), thickly sliced
  • 3 cups cooked quinoa
  • Fresh ground black pepper or paprika, for topping (optional)
Instructions
  1. To make the vegan Hollandaise sauce, place the cashews, milk beverage, vinegar, lemon juice, Dijon mustard, turmeric, smoked paprika, and the ⅝ teaspoon salt in your blender, and puree until smooth. Let this sit while you prepare the rest of the meal; it will thicken slightly.
  2. Steam the carrot slices and asparagus until tender, about 10 minutes (if the asparagus is thin, it will take just 5 minutes).
  3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the mushrooms, sprinkle with the ¼ teaspoon salt, and saute until just tender, about 3 to 5 minutes.
  4. Divide the cooked quinoa between two bowls. Top with the vegetables and drizzle with the vegan hollandaise - I use it all!
  5. Optionally sprinkle with fresh ground black pepper or paprika, to taste.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/quinoa-bowl-healthy-hollandaise-sauce