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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…

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.

Servings
6

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • Calories 73
  • Carbohydrate Content 5 g
  • Cholesterol Content 0 mg
  • Fat Content 5.5 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 206 mg
  • Sugar Content 1 g