This blog post also is available in German.
The asparagus season has finally arrived and the first Swiss asparagus is available on the farmers market by now. It`s also a very common ingredient on restaurant menus and can be found almost everywhere. Among the vegans, however, the joy is often quickly subdued. As asparagus very often is served with Hollaindaise, which is anything but vegan. And even if you prepare asparagus at home, it is traditionally served with a creamy sauce, of which few are vegan. If the situation seems familiar to you or if you simply feel like you want a hollandaise without animal ingredients, then take a look at today’s recipe.
Very suitable for the spring season I present you this vegan hollandaise version on the blog today. And why you should definitely try this alternative? I’ll tell you just in a second.
This Hollandaise creation not only looks super authentic, but is also incredibly creamy and tastes heavenly delicious. And have I already mentioned that it is gluten-free! Many of the recipes I found online use the well-known roux, and these versions contain gluten. This Hollandaise is vegan as well as gluten-free!
Further you don’t need any fancy ingredients that nobody has at home! Fresh cashews, broth, vegetable cream and white wine and you already have half the rent!
Does it taste authentic? In my opinion yes, thanks to Kala Namak salt. Since we never ate hollandaise in our home when I was a child and I probably ate it only three times in my life, there are some of you who definitely have a better judgement than I do. So try the recipe and let me know! Alright ready to start? Then I’ll leave you with the recipe and wish you a lot of fun!
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An easy vegan and gluten-free Hollandaise recipe without any fancy ingredients.
- 100 g cashews organic
- 400 ml boiling water
- 1 tsp bouillon powder organic
- 200 ml soaking water
- 100 ml soy cream organic
- 100 ml white wine organic
- 1 small onion or shallot organic
- 1 tbsp white wine vinegar organic
- a few sprigs of parsley organic
- 1 bay leaf organic
- 1 pinch of ground turmeric organic
- 2 pinches of Kala Namak organic
- 75 g vegan margarine
- white pepper & salt to taste, organic
- 500 g green asparagus organic, makes 2 servings as a starter
- 1/2 teaspoon salt organic
- 1 pinch of sugar organic
Soak the cashew nuts in 400ml boiling water and add the vegetable stock powder. Alternatively, you can also infuse the cashews directly into hot vegetable broth. Soak at least for 10 minutes, I even soaked them for 2-3 hours.
Put the cashews with 200ml, the soaking liquid and the plantbased cream into a mixer. Blend well until everything is homogeneous. The cream should already have a foamy consistency.
Peel the onion and chop finely. Bring to the boil in a pan with white wine, vinegar, bay leaf and parsley. Let it boil until the liquid is reduced to about 2-3 tablespoons. Strain through a sieve to remove solids.
Return the reduced liquid to the pan and add the frothy cashew-cream-brew mixture. Heat to low temperature and let simmer.
Add turmeric and Kala Namak. Add vegan margarine and stir until melted. Flavour with white pepper. If you like, add salt. Keep the sauce warm.
Rinse asparagus and peel if necessary (if very woody & fibrous). Cut off the woody ends.
Bring water to the boil in a saucepan. Add salt, sugar and asparagus and cook until done (about 10-15 minutes). Cook the asparagus heads only in steam as they cook faster.
Serve asparagus immediately and drizzle hollandaise over it.