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Asparagus with Vegan Hollandaise

Classic hollandaise sauce is mostly egg yolks and butter (with a few seasonings thrown in), making it one of the worst offenders for saturated fat. Steamed silken tofu gives you the same creamy consistency and there’s no worry about the sauce curdling or turning. This version can be made ahead and reheated by stirring over low heat just until warm.

Ingredients: 

Ingredients: 

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½ cup silken tofu
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2 Tbs. lemon juice
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1 Tbs. nutritional yeast
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½ tsp. salt
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⅛ tsp. cayenne pepper
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⅛ tsp. turmeric
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2 Tbs. corn oil
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2 lb. asparagus, trimmed

Instructions: 

  1. Heat tofu on plate in microwave 30 to 45 seconds, or until warmed through. Transfer to food processor, and purée until smooth. Add lemon juice, nutritional yeast, salt, cayenne, and turmeric; pulse until well combined. With food processor running, add oil in steady stream to finish sauce.
  2. Steam asparagus 2 minutes, or until crisp-tender. Drain, and serve with sauce.

Nutrition Information: 

Calories: 
73
Protein: 
3 g
Total Fat: 
5.5 g
Saturated Fat: 
0.5 g
Carbohydrates: 
5 g
Cholesterol: 
0 mg
Sodium: 
206 mg
Fiber: 
2 g
Sugar: 
1 g
Yield: 
Serves 6

Comments on this Recipe

I love my asparagus with this vegan hollandaise. Thank you so much for sharing this healthy recipe.

I tried this hollondaise (wiht minor adjustments)with white asparagus today and it was fabulous. Thanks so much for this lovely recipe.

not the same..

It is not the same as a true Hollandaise. But the health benefits in comparison are tremendous. I substituted EVOO for the corn oil, added 1 more tbs of yeast and a clove of garlic. This made a much more flavorful sauce.

Have wanted to try this hollandaise since it was first sent to me - it's fabulous!!! Can't believe that I can have it guilt-free :) Delicious

delicious!

This recipe is unbelievable!! SO delicious! It tastes EXACTLY like Hollandaise! I'm a bit of an asparagus expert, being from a region where it is grown and eaten super fresh, and this sauce is just fantastic!!! :) Thank you so much for this!!!

I too substituted olive oil (1 tbsp) & added a tbsp of white wine. Also, instead of the turmeric & cayenne I used Colemans mustard powder and extra nutritional yeast. There are 4 (1/2 cup) servings of tofu in an average package, so it is easy to experiment with different seasonings to find a combination you like. A spoonful of capers on top made this dish really excellent.

i tried likethis but correct me if its wrong,i melted butter first to which allpurpose flour,whisked till thick ,added salt, pepper and milk,whisked hot,made it to thick consistency. i avoided tofu. is that ok?i mean can flour be a substitute for an egg?

I made this tonight using black salt (to mimic the "eggy" taste in normal hollandaise) and it was wonderful!

I tried a similar version to this. My normal sauce is three yolks, one cube butter and two tablespoons lemon juice with salt, paprika and white pepper, done in the blender. I used six ounces silken tofu, two tablespoons butter cuz I have to have the butter flavor and lemon and same spices. Tried turmeric but can't stand it. This recipe is so close to the real thing it's amazing! The fat and calories are like a quarter of the real stuff and I can totally enjoy artichokes again, and eggs Benedict with Wham (vege ham).

Super-easy and delicious! I added onion/garlic/mustard powders. My non-vegan family loved it. Thanks so much :)

i would suggest to stir fry the asparagus and cook them a lil bit with the sauce.

I made this and my French husband couldn't tell it was vegan. I love this recipe!

This is totally my goto hollandaise sauce now- I only use 1 T lemon juice. Double the recipe just works for a full tub of silken tofu. It's good as a chip dip too. It gets better after a day or in the fridge- I think because the yeast change it.

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