Asparagus with Vegan Hollandaise
Vegetarian Times Issue: April 1, 2008 p.42
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.
Directions
- 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.
- Steam asparagus 2 minutes, or until crisp-tender. Drain, and serve with sauce.
ingredient list
Serves 6
- 1/2 cup silken tofu
- 2 Tbs. lemon juice
- 1 Tbs. nutritional yeast
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/8 tsp. turmeric
- 2 Tbs. corn oil
- 2 lb. asparagus, trimmed
Nutritional Information
Per SERVING:
| Calories |
73 |
| Protein |
3g |
| Total fat |
5.5g |
| Saturated fat |
0.5g |
| Carbs |
5g |
| Cholesterol |
mg |
| Sodium |
206mg |
| Fiber |
2g |
| Sugars |
1g |
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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