Hollandaise Sauce Over Steamed Asparagus
It is just a fact that vegetables taste better with Hollandaise Sauce. This hollandaise sauce recipe is so simple and delicious it will raise your vegetable game to a whole new level of tasty!
Ingredients
- 1 pound asparagus
- ¼ cup white wine
- 3 tablespoons white wine vinegar
- ½ teaspoon onion powder
- ½ teaspoon turmeric
- 1 cup soy milk unsweetened
- 2 tablespoons arrowroot powder or cornstarch
- 2 tablespoons cashews
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon Bragg liquid aminos or low sodium tamari
Instructions
- Steam asparagus for 10-15 minutes depending on your preference of firmness.
- Bring the white wine, white wine vinegar and onion powder to a boil and then lower temperature to a simmer and cook for 5 minutes.
- Blend together the turmeric, soy milk, arrowroot powder and cashews in a blender until the cashews are pulverized.
- Pour mixture into pan with the cooked down wine mixture and lower the temperature.
- Whisk until thickness desired.
- Remove from heat and whisk in the nutritional yeast, lemon juice and Braggs liquid aminos.
- Pour desired amount over the asparagus.
- If you have remaining sauce, refrigerate in an airtight container for up to a week.
Nutrition
Calories: 163kcalCarbohydrates: 19gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 46mgPotassium: 598mgFiber: 5gSugar: 6gVitamin A: 1453IUVitamin C: 16mgCalcium: 156mgIron: 5mg
What is a good white wine replacement in the Hollandaise Sauce? Thank You!
I don’t have a replacement ingredient. The win truly gives it the flavor.
Just finished it… was SUPERB!! I toasted a big slice of my rustic oil free bread, rubbed it with a garlic clove, then put the asparagus on that with the sauce drizzled, I added some of our dill sprinkled on top too..and I added that black salt I have instead of the Amino for that eggy taste and smell.. was beautiful.. my lass loved it!! Well done!! thank u!
Wow! Thank you for sharing that with me. That just made my day =)
Wow, excellent! I am a level 10 whole-food vegan and am IMPRESSED. I actually sipped on this stuff it is so good. I chopped my asparagus up so I could eat it with a spoon to get more of this sauce with each bite. I took the suggestion to use black salt instead of liquid aminos – SFG! but it would be delicious with the aminos, I can tell. Glad I quadrupled the recipe! XD Thank you, Jill, for all these amazing recipes!