Pressure Cooker Asparagus with Vegan Hollandaise Sauce
Make a vegan hollandaise sauce made with tofu to drizzle over asparagus steamed in a pressure cooker.
Serves: 4Hands-on: 5 minutesTotal: 15 minutesDifficulty: Easy
- 1⁄2 cup silken tofu
- 1 Tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1⁄8 tsp. cayenne pepper
- 1⁄8 tsp. turmeric
- 1 Tbsp. vegetable oil
- 1⁄2 tsp. salt
- 1 1⁄2 lbs. fresh asparagus, ends trimmed
- 1⁄2 cup water
- To the bowl of a food processor, add the tofu and purée until smooth. Add lemon juice, mustard, cayenne pepper, and turmeric. Blend until well combined. With the food processor still running, slowly add the oil and blend until combined. Season with salt. Pour the hollandaise into a small saucepan and cook over low heat until warm.
- Lay asparagus spears flat in a pressure cooker and add water. Lock lid into place and bring to high pressure; maintain for 3 minutes. Remove from heat and allow pressure to release naturally for 2 minutes. Using tongs, transfer asparagus to a serving dish.
- Spoon the sauce over the asparagus spears to serve.