| 14 | 30 | 381 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 1/2 cup | Cashew nuts, raw (soaked in water for 2 hours ) |
| 1/2 cup | Silk Original Coconut Milk |
| 1 tbsp | Apple cider vinegar |
| 1 tbsp | Lemon juice |
| 1 tbsp | Nutritional yeast |
| 1 tsp | Dijon mustard |
| 1/2 tsp | Turmeric, ground |
| 1/2 tsp | Paprika, smoked |
| 1/2 tsp | Salt |
| 4 large | Carrots (peeled and sliced into rounds ) |
| 681 gm | Asparagus (woody ends trimmed ) |
| 1 tbsp | Olive Oil, Extra Virgin |
| 2 package, sliced (8 oz) | White mushrooms (thickly sliced ) |
| 3 cup | Quinoa, cooked |
To make the vegan Hollandaise sauce, place the cashews, milk beverage, vinegar, lemon juice, Dijon mustard, turmeric, smoked paprika, and 1/4 tsp salt in your blender, and puree until smooth. Let this sit while you prepare the rest of the meal; it will thicken slightly.
Steam the carrot slices and asparagus until tender, about 10 minutes (if the asparagus is thin, it will take just 5 minutes).
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the mushrooms, sprinkle with ¼ teaspoon salt, and sauté until just tender, about 3 to 5 minutes.
Divide the cooked quinoa between 4 bowls. Top with the vegetables and drizzle with the vegan hollandaise.
Optionally sprinkle with fresh ground black pepper or paprika, to taste.
| Grain | 2.1 |
| Meat Alternative | 0.5 |
| Vegetables | 4.2 |
