Healthy Vegan Hollandaise Sauce With White Asparagus
If you need a go-to vegan Hollandaise sauce for white asparagus that is easy and versatile, look no further. Delicious and elegant, with a hint of nutmeg.
Servings: 2
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
*Don’t throw away the peelings and trimmed ends! Use them to make a flavorful asparagus soup. You can combine them with the leftover cooking water (see next note).
**Don't toss the extra asparagus cooking water. Use it for asparagus soup (here's a recipe), or make a double batch of this Hollandaise.