Healthy Hollandaise Sauce (Vegan, Easy & Creamy)
If you need a go-to healthy 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
For serving (optional)
- 500 g white asparagus, peeled and woody ends trimmed*
- Parsley leaves for decoration (optional)
For the Hollandaise-Style Sauce
- 3 tablespoons rapeseed oil (or any other neutral oil)
- 3 tablespoons all-purpose flour (or white rice flour for gluten-free)
- 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
- Salt & pepper, to taste
- ½ teaspoon ground nutmeg (optional)
- ¼ teaspoon ground turmeric (optional, for color)
Instructions
- Cook the asparagus (optional): Simmer in salted water for 10–15 minutes until tender. Reserve the cooking water.
- Make the base: In a saucepan, whisk oil, flour, and a few tablespoons of liquid until smooth.
- Build the sauce: Heat over medium and gradually whisk in the remaining liquid. Keep whisking until thick and creamy (about 3–5 minutes).
- Finish: Remove from heat. Stir in nut butter, lemon juice, sweetener, and spices. Season to taste.
- Serve: Pour generously over asparagus (or anything else that deserves a creamy sauce).
Notes
* If you're cooking asparagus, don’t throw away the cooking water or the peelings and ends. Use them to make a simple asparagus broth for soup, or double the sauce for later.