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    You are at:Home»Dairy-Free Recipes»Asparagus with Vegan Hollandaise Sauce

    Asparagus with Vegan Hollandaise Sauce

    1
    By Alisa Fleming on November 9, 2013 Dairy-Free Recipes, Sides

    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
     
    Print
    Prep time
    10 mins
    Cook time
    10 mins
    Total time
    20 mins
     
    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: Laura Theodore
    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.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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