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Dutch Asparagus with Vegan Hollandaise Sauce Recipe

Dutch Asparagus with Vegan Hollandaise Sauce

Creating a purely plant-based alternative to Hollandaise sauce is relatively quick and simple.
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5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Overnight for Soaking Cashews: 8 hours
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: Dutch
Keyword: Asparagus with Vegan Hollandaise Sauce, Dutch Recipes
Servings: 8 people
Calories: 197 kcal
Dutch Asparagus with Vegan Hollandaise Sauce Recipe

Equipment

  • Baking sheet
  • blender

Ingredients

  • 2 pounds Dutch asparagus, trimmed
  • 1 cup raw cashews, soaked overnight
  • ¼ cup fresh lemon juice
  • 1 tbsp Dijon mustard
  • 2 tbsp nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400°F.
  • Arrange the trimmed asparagus on a baking sheet in a single layer and roast for 15-20 minutes, or until tender and lightly browned.
  • While the asparagus is roasting, prepare the vegan hollandaise sauce.
  • Drain the soaked cashews and add them to a blender along with the lemon juice, Dijon mustard, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until smooth, adding water as needed to achieve a creamy consistency.
  • Once the asparagus is roasted, transfer it to a serving platter and drizzle with the vegan hollandaise sauce.
  • Serve immediately and enjoy!

Notes

Tips and Tricks

Soak the cashews overnight to make the vegan hollandaise sauce creamier.
To make the asparagus cook more evenly, trim the ends before roasting.
To make clean up easier, line the baking sheet with parchment paper before roasting the asparagus.

Nutrition

Serving: 1serving | Calories: 197kcal | Carbohydrates: 15g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 110mg | Potassium: 524mg | Fiber: 5g | Sugar: 4g
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