Simple Asparagus Hollandaise Sauce (Vegan, Gluten-free, Oil-free)
I’ve tried to create a creamy hollandaise sauce to go with it, using blended cashew nuts and the cooking water of the asparagus as the main ingredients. I was amazed by the result! We have been making this vegan and gluten-free sauce so many times now. With or without asparagus – it’s so delicious and super easy and quick to make. Great, when you don’t have much time.
Equipment
- powerful blender
Ingredients
- 35 g cashews
- 300 ml asparagus cooking water or normal water*
- 1 tbsp white rice flour heaped
- 1 tsp mustard
- 1/2 tsp salt or to taste
- 1/4 tsp freshly ground nutmeg
- 1 to 2 tbsp lemon juice
Instructions
- Place all ingredients into a powerful blender and blend until smooth.
- Pour the mixture into a small sauce pan and gently bring to the boil.
- Let simmer for a few minutes until it thickens up, stirring constantly. Add
- a little bit of water if desired.
Notes
* This sauce tastes great when using the cooking water of the asparagus. Time is of the essence to keep the asparagus hot while preparing the sauce. Alternatively you can simply use water.
Enjoy! :)