Who doesn't love a rich Hollandaise sauce? It's a classic pairing for many dishes, especially in spring during asparagus season. Today, I'm sharing an incredibly easy and flavorful vegan Hollandaise sauce recipe that doesn't need butter or eggs.
Note: Some of the links below are affiliate links. At no additional cost to you, I may earn a small commission if you purchase through those links. You can read my full affiliate disclosure here.
In This Post:
Have you tried Hollandaise sauce? It's addictive.
One of the traditional butter sauces, Hollandaise is a French “mother sauce”. Creamy egg yolks and butter (and a little lemon juice) emulsify into a mild, velvety richness that you just know goes well with so, so many things, especially Eggs Benedict and steamed buttery white asparagus.
Speaking of asparagus, living in Schwetzingen definitely has its perks: For one, strolling through the stunning palace gardens and, equally delightful for a food lover like me, indulging in asparagus during its peak season.
Schwetzingen is, after all, renowned for its asparagus (love!). With the season in full swing, I'm certainly enjoying this tender produce in various ways, from velvety asparagus soups to creamy risottos.
But today’s recipe takes a classic turn. Here in Germany, the most familiar and beloved way to enjoy white asparagus is undoubtedly - you guessed it - with Hollandaise sauce. As someone who avoids animal products, I was determined not to miss out on this seasonal tradition. So, I created this vegan Hollandaise sauce! And, if I may say so myself, it’s next-level creamy, boasting that signature buttery richness, all while relying on wholesome ingredients.
Key Ingredients for This Hollandaise Sauce Recipe
The beauty of this vegan Hollandaise sauce lies in its simplicity. We'll be using just a handful of (basic) ingredients that come together easily on the stovetop (no fretting about a tricky emulsion like in traditional Hollandaise sauce!).
We'll need:
- A neutral oil and all-purpose flour (or white rice flour for a gluten-free option) to create the smooth and stable base for our sauce.
- White almond butter or cashew butter to add a lovely creaminess that mimics the richness of butter.
- Fresh lemon juice for the tangy brightness that's characteristic of Hollandaise.
- A touch of sweetener to balance the flavors.
- A hint of nutmeg for a little extra warmth and depth (optional but particularly good if you're serving the Hollandaise with white asparagus or potatoes).
What Makes This Recipe Extra Special
You know what makes this vegan hollandaise extra special? I'm skipping the plain water and using the flavorful liquid leftover from cooking the asparagus! Yesss, no wasting of that gorgeous asparagus flavor infused water here. Plus, it adds such a lovely, delicate asparagus essence to the sauce, would be a shame to waste it.
If you don't have asparagus on hand or you're going for a more classic Hollandaise vibe, plain water will work perfectly fine.
How to Serve This Vegan Hollandaise Sauce
I admit that I enjoy this dish as is: tender white asparagus generously coated in the creamy sauce for an easy, elegant meal. But if you're after something more substantial, try the traditional German approach of adding boiled potatoes or hearty pancakes.
Other than with asparagus (and potatoes), you can use (vegan) Hollandaise sauce with various other steamed or grilled veggies, such as broccoli, cauliflower, and zucchini. It even makes a decadent dip for artichoke hearts.
Speaking of classic pairings, who hasn't heard of Eggs Benedict with Hollandaise? Good news is that there are some truly excellent vegan versions out there! I particularly recommend the one by Minimalist Baker with sautéed tomatoes and avocado or the vegan Eggs Benedict featuring a homemade vegan egg from Zucker&Jagdwurst.
But first up: Here's this incredible, yummy, easy vegan Hollandaise sauce for you to make and enjoy.
🍽 Recipe
Healthy Vegan Hollandaise Sauce With White Asparagus
Equipment
Ingredients
- 500 g white asparagus, peeled and woody ends trimmed*
- Parsley leaves for decoration (optional)
For the Gravy
- 3 tablespoons rapeseed oil (or any other neutral oil)
- 3 tablespoons all-purpose flour or white rice flour (for a gluten-free option)
- 500 ml water or asparagus cooking water
- 3 tablespoons white almond butter or cashew butter
- Juice of ½ a small lemon
- Pinch of a light-colored sweetener
- ¼ teaspoon ground turmeric (optional, for color)
- ½ teaspoon ground nutmeg (optional)
- Salt, to taste
- White pepper, to taste
Instructions
- Bring a large pot with about 1.5 liters (6 cups) of salted water to a boil. Reduce heat and simmer the asparagus uncovered for 10-15 minutes, or until tender. Start checking after 8 minutes by piercing a spear with a fork.
- Drain the asparagus well, reserving the cooking water. You should have about 1 liter (4 cups) left, but you’ll need only 500 ml (2 cups) for this recipe. Let it cool until lukewarm.
- In a saucepan, whisk together the oil, flour, and 3-4 tablespoons (45-60 ml) of the asparagus water until smooth. Heat the pan over medium heat, gradually whisking in the remaining asparagus water (it's easiest using a wire whisk). Keep whisking until the sauce thickens to a creamy, thick consistency, about 3-5 minutes.
- Turn off the heat and stir in the almond or cashew butter, lemon juice, sweetener, turmeric (if using), nutmeg (if using), salt, and white pepper. Taste and adjust seasoning as needed. Serve over the cooked asparagus, garnished with parsley if desired.
Notes
I’m always curious. How did it go? Tried this vegan Hollandaise sauce with white asparagus recipe? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win (or a lesson learned).
Wishing you planty of springy delights,
Ramona
More Asparagus Recipes
______________
Write a Comment