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A classic way to serve asparagus is with Hollandaise sauce. To stay close to the original recipe I used margarine to create this vegan Most vegan recipes use either silken tofu or are more like a bechamel sauce. In order to stay close to the original recipe I used vegan.
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Ingredients requirements of Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF:
- Provide 24 spears trimmed asparagus
- Prepare for Hollandaise
- Need 1 pinch for saffron threads
- You need 1 tbsp hot water
- You need 1 tbsp sunflower spread such as Vitalite brand
- Make ready 1/2 tsp garlic, finely chopped
- Need 1 3/4 tsp of cornflour / cornstarch
- Get 90 ml full fat coconut milk
- Provide 30 ml - rice or hemp milk
- Provide 1 tsp of lemon juice
- Make ready for salt
- Need - cayenne pepper
This lovely asparagus with vegan hollandaise recipe was shared with us by Laura Theodore, and is from her new "everyday" cookbook, Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. Laura says, "Asparagus is one of the first crops of. This unorthodox method for making hollandaise simplifies and streamlines the process by letting you The resulting sauce is luscious and full-flavored, with a hint of spice from Tabasco sauce. Make a vegan hollandaise sauce made with tofu to drizzle over asparagus steamed in a pressure cooker.
Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF instructions:
- Put the asparagus in a pan with an inch of boiling water and cook, covered for 5 - 7 minutes
- Meanwhile crush the saffron between your fingers by rolling it around and let it soak in the tablespoon of water for a few minutes
- Melt the sunflower spread in a small pan and saute the garlic for a minute before stirring in the cornflour
- Whisk in the coconut milk and rice milk until smooth and simmering
- Whisk in the lemon juice and saffron water when the milk mixture starts to boil and bubble around the edge of the pan, then add salt and cayenne to taste
- Drain the asparagus and plate up 6 per person
- Spoon some of the hollandaise sauce over and serve immediately
With the food processor still running, slowly add the oil and blend until combined. Pour the hollandaise into a small saucepan and cook over low heat until warm. Return the shallots to the pan and toss to distribute evenly. Transfer to a platter and serve immediately with the warm hollandaise sauce on the side. If you love asparagus but have never tried it with hollandaise sauce you need to have a go at this recipe.
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