Vegan Hollandaise Sauce Over Grilled Asparagus Recipe
Nothing screams sunshine more than Vegan Hollandaise Sauce drizzled over Grilled Asparagus. With notes of bright citrus and crunchy in-season asparagus, this easy, plant-based recipe is made with no egg yolks and is ready in less than 30 minutes without having to turn on your oven.
Servings: 6 servings
Calories: 316kcal
Equipment
Ingredients
For Vegan Hollandaise Sauce
- 1 cup vegan mayonnaise
- 1 teaspoon nutritional yeast
- ¼ teaspoon ground turmeric adjust amount per your color preference
- 3 tablespoon vegan butter
- 2 tablespoon fresh lemon juice
- ½ teaspoon black salt
- ½ teaspoon white pepper
For Grilled Asparagus
- 12 ounces fresh asparagus
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
For the Sauce
- Melt vegan butter over low-medium heat in a small skillet.
- Add vegan mayonnaise, nutritional yeast, turmeric, lemon juice, black salt and white pepper.
- Increase heat to medium while stirring continuously until ingredients are thoroughly mixed together. Simmer gently for 2-3 minutes until you have a beautiful, creamy vegan hollandaise sauce. Reduce heat if necessary. DO NOT BRING TO A BOIL! Cover and set aside while you grill the asparagus.
Grilling the Asparagus
- Rinse asparagus and pat dry. Place on cutting board. With a sharp knife, cut about 1 ½ to 2 inches from the ends.
- Place asparagus in a shallow dish. Add olive oil, sea salt and black pepper. Toss with hands until evenly coated.
- Place asparagus on a preheated indoor or outdoor grill being careful not to overlap the spears. You may have several batches, depending upon the size of your grill.
- After about 4-5 minutes, turn asparagus and grill the other sides for another few minutes until almost-tender.
Bringing it All Together
- Remove from grill and place on a serving platter. Drizzle with vegan hollandaise sauce (you may want to reheat it for a minute or two as you want it warm). Enjoy!
Notes
- Nutrition information is only an estimate.
- When grilling the asparagus, especially if you use organic, be sure not to over-cook it. You want it almost-tender, but with a little bit of crunch left to it.
- If using an outdoor grill, you may want to grill the asparagus on a piece of foil, or spray the grill prior to use with a non-stick cooking oil.
- Follow the exact measurements for the ingredients, otherwise the sauce may not turn out right.
- To make this recipe healthier and lower in fat and calories, substitute vegan mayonnaise with an equal amount of silken tofu.
- I love to cook my asparagus on the indoor grill you see in the pictures above. It's convenient, non-stick, easy to clean and smoke-free, the perfect solution to indoor grilling. Sometimes, it's on sale for as much as 40% off.
- For best results, avoid bringing vegan hollandaise to a boil. This can curdle the recipe. Keep it at a gentle simmer and then only for 2-3 minutes.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 6g | Protein: 1g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 647mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 697IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg