Go Back
–+ servings
Dutch Asparagus with Vegan Hollandaise Sauce Recipe

Dutch Asparagus with Vegan Hollandaise Sauce

197kcal
5 from 1 vote
Share Print
Prep 10 minutes
Cook 20 minutes
Overnight for Soaking Cashews 8 hours
Creating a purely plant-based alternative to Hollandaise sauce is relatively quick and simple.
Servings 8 people
Course Breakfast, Dinner, Lunch, Main Course
Cuisine Dutch

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

Equipment

  • Baking sheet
  • blender

Method

  1. Preheat oven to 400°F.
  2. Arrange the trimmed asparagus on a baking sheet in a single layer and roast for 15-20 minutes, or until tender and lightly browned.
  3. While the asparagus is roasting, prepare the vegan hollandaise sauce.
  4. 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.
  5. Once the asparagus is roasted, transfer it to a serving platter and drizzle with the vegan hollandaise sauce.
  6. Serve immediately and enjoy!

Nutrition

Serving1servingCalories197kcalCarbohydrates15gProtein8gFat14gSaturated Fat2gCholesterol0mgSodium110mgPotassium524mgFiber5gSugar4g

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.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!