An easy vegan and gluten-free Hollandaise recipe without any fancy ingredients.
Course Starter
Cuisine French
Keyword asparagus, spring recipes, vegan, vegan sauce
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 4servings (for the sauce)
Author Velvet & Vinegar
Ingredients
Hollandaise
100gcashewsorganic
400mlboiling water
1tspbouillon powderorganic
200mlsoaking water
100mlsoy creamorganic
100mlwhite wineorganic
1small onion or shallotorganic
1tbspwhite wine vinegarorganic
a fewsprigs ofparsleyorganic
1bay leaforganic
1pinch ofground turmericorganic
2pinches ofKala Namakorganic
75gvegan margarine
white pepper & saltto taste, organic
asparagus
500ggreen asparagusorganic, makes 2 servings as a starter
1/2teaspoonsaltorganic
1pinch ofsugarorganic
Instructions
Hollandaise
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.
asparagus
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.