The Whole Food Plant Based Cooking Show
Hollandaise Sauce Over Steamed Asparagus
Calories: 163kcal
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!
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
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.
Scan To Watch The Video!
Nutrition
Calories: 163kcal | Carbohydrates: 19g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 46mg | Potassium: 598mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1453IU | Vitamin C: 16mg | Calcium: 156mg | Iron: 5mg
