Saturday, December 4, 2010

Asparagus with Vegan Hollandaise

Classic hollandaise sauce is mostly egg yolks and butter but steamed silken tofu can give you the same creamy consistency and there’s no worry about the sauce curdling or turning.

Ingredients

Serves 6

* 1/2 cup silken tofu
* 2 Tbs. lemon juice
* 1 Tbs. nutritional yeast
* 1/2 tsp. salt
* 1/8 tsp. cayenne pepper
* 1/8 tsp. turmeric
* 2 Tbs. corn oil
* 2 lb. asparagus, trimmed

Directions

1. Heat tofu on plate in microwave 30 to 45 seconds, or until warmed through. Transfer to food processor, and purée until smooth. Add lemon juice, nutritional yeast, salt, cayenne, and turmeric; pulse until well combined. With food processor running, add oil in steady stream to finish sauce.
2. Steam asparagus 2 minutes, or until crisp-tender. Drain, and serve with sauce.

Nutritional Information

Per SERVING: Calories: 73, Protein: 3g, Total fat: 5.5g, Saturated fat: 0.5g, Carbs: 5g, Cholesterol: mg, Sodium: 206mg, Fiber: 2g, Sugars: 1g

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