Who doesn’t love spring vegetables, especially when drizzled with our Vegan Hollandaise Sauce. As a simple side, or part of your main dish, these beautifully roasted carrots and asparagus are absolutely delicious. Served warm or eaten cold, spring vegetables require very little prep time and roasting actually brings out the sweetness, something I love.
Simple Living Tip: Use the leftover Vegan Hollandaise Sauce as a dip for fresh veggies.
Asparagus is rich in vitamins C and K, folate, and potassium. Eat up and ENJOY!
Roaste Spring Vegetalbes with Vegan Hollandaise Sauce
2014-04-17 22:22:28
Roasted Asparagus with Vegan Hollandaise Sauce
Ingredients
- 1 bunch organic asparagus, tough ends snapped off
- 1 bunch colorful carrots, stems trimmed
- 1 tablespoon organic extra virgin olive oil
- 1 teaspoon Himalayan sea salt
- Fresh cracked pepper to taste
Hollandaise Sauce
- 3/4 cup raw cashews, soaked overnight
- 1/3 cup extra virgin olive oil
- 1 Tablespoon Bragg Nutritional Yeast Flakes
- 1/2 teaspoon turmeric powder
- 1 pinch Cayenne pepper
- Juice of one lemon
- Pinch of sea salt
- Note: If needed, add a little spring water to thin out.
Roasted Spring Vegetables
- Preheat oven to 375 degrees F.
- Wash and trim carrots.
- Snap tough ends off the asparagus.
- Lay carrots in a single layer on a baking sheet. Drizzle with a little olive oil and pinch of sea salt.
- Bake 10 minutes.
- Add asparagus to the pan and shake to coat with olive oil.
- Continue roasting another 10 minutes.
- Remove vegetables from oven. Place on serving dish and drizzle with Vegan Hollandaise Sauce
Hollandaise Sauce
- Soak cashews overnight (makes for a creamy sauce)
- In a high-speed blender, add soaked cashews, water, turmeric, sea salt, cayenne pepper, yeast flakes, juice and zest.
- Blend until smooth and creamy.
Notes
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods
https://goofyfootfoods.com/