Roasted Asparagus with Cashew Hollandaise



1/4 cup raw cashews


1/4 cup raw sunflower seeds


1 tsp raw sesame seeds


Olive oil


2 shallots


Few sprigs fresh minced thyme and parsley


Juice of 1 lemon


1 tsp zest of lemon


2 1/2 Tbsps nutritional yeast


1/8 tsp turmeric


Salt to taste




Hollandaise Directions:


Place cashews, sunflower seeds and sesame seeds in small bowl and cover with just enough water to cover. Soak for 6-8 hours.


Sauté the shallots until caramelized then add sea salt, thyme and parsley.


Deglaze the pan by adding the lemon juice and using a spatula to release the flavorful bits.


Scrape shallot reduction into a clean blender and add the presoaked nuts and seeds, along with soak water, lemon zest, turmeric and nutritional yeast.


Blend until creamy and smooth.


Thin sauce to your desired consistency with either water or more lemon juice.


Dip the asparagus into the sauce and enjoy!



Asparagus Ingredients:


1 lb Aspargus


1 Tbsp olive oil


Salt to taste


Asparagus Directions:


Preheat oven to 350 oF.


Prepare a parchment or foil covered baking sheet


Coat each stalk with olive oil.


Place stalks on single layer of sheet pan and sprinkle with salt to taste.


Roast about 10 minutes until gently browned and fork tender.


Serve immediately, as a side vegetable with a healthy drizzle of the cashew hollandaise.

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