GRILLED ASPARAGUS WITH HOLLANDAISE
Hollandaise is one of the five mother sauces in French cuisine, and is traditionally made from egg yolks, butter, cream, lemon juice, mustard and salt. Make that vegan, and we’re left with not much more than salty mustardy lemon juice. So here's a version for us that uses cashews for the creaminess, and black volcanic salt to add that eggy edge thanks to Buffy Ellen of Be Good Organics.
COURSE: SIDE DISH | PREP TIME: 2 MINUTES | COOK TIME: 15 MINUTES | SERVINGS: 2 PEOPLE (OR 4 AS A SIDE) | CALORIES: 413 KCAL