Asparagus Toast with Vegan Lemon Dill Hollandaise
- Active Time: 15 min
- Total Time: 15 min
- Servings: 2
For this vegan hollandaise we make a simple roux with olive oil and all-purpose flour and then add plant-based milk for that creamy quality. To achieve the classic hollandaise flavor I opted for a vegetarian “no chicken” bouillon base, nutritional yeast, and of course some fresh lemon. It’s so much easier to make than traditional hollandaise that I know even those who eat eggs and dairy will love this recipe!
And in my opinion, there’s no better pairing for hollandaise than roasted asparagus. Simply add it to a slice of whole grain toast, add a hearty drizzle of the hollandaise and finish it off with a sprinkle of microgreens. And the best part is it only takes 15 minutes to make so it’s perfect even for weekday mornings.
Ingredients
-
Toasts
- 12 stalks of asparagus
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 slices whole grain toast
- ½ cup microgreens
-
Hollandaise
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- ½ cup plant-based milk
- ½ tsp Better Than Bouillon “No Chicken” Base
- 1 tsp Nutritional yeast
- dash of turmeric
- ½ tsp Mustard powder
- Salt and pepper
- 2 tbsp fresh lemon juice
- 1 tsp fresh dill
Preparation
Bake Asparagus
Preheat the oven to 425°F. Trim asparagus stalks and spread out on a medium sheet pan. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat. Bake for about 10 minutes or until tender.
Make Hollandaise
Meanwhile, heat 2 tbsp olive oil in a small saucepan over medium heat. Add flour and whisk continuously for about 3 minutes, until it starts to turn golden brown. Whisk in milk and reduce to a simmer. Add bouillon base, nutritional yeast, turmeric, and mustard powder. When the sauce has thickened, remove from heat and add lemon juice and fresh dill. Season with salt and pepper to taste.
Plate & Serve
Top toast with asparagus and spoon the hollandaise over it. Garnish with microgreens and enjoy!
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