|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|
|4 large||Carrots (peeled and sliced into rounds )|
|681 gm||Asparagus (woody ends trimmed )|
|1 tbsp||Olive oil|
|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.