This easy-fancy AIP Asparagus with Cheesy Hollandaise is Paleo, Egg-Free, & Dairy-Free!
Since eggs are temporarily out on the Paleo Autoimmune Protocol elimination phase, I wanted to come up with a “no-yolks” version of one of my favorite springtime recipes that was compliant and allergy-friendly!
What did I replace eggs with in this brunch classic? Well, veggies of course…haha! Zucchini is like cauliflower’s second cousin when it comes to substituting other foods. It has a neutral flavor and helps this sauce blend up super creamy. The other secret ingredient that helps to make this sauce spectacular is protein-rich gelatin. It helps to thicken and stabilize the sauce while adding a ton of gut health-boosting collagen.
Grab the recipe below and let’s do AIP brunch together, friend!
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Use the sauce on all the AIP things!
The sauce in this AIP Asparagus with Cheesy Hollandaise doesn’t just go deliciously on spring’s green spears. Try it drizzled over steamed broccoli and cauliflower, slathered on top of grilled chicken and salmon, or even as a dip for sliced radishes and baby carrots, too!
It’s wonderful served over these AIP Biscuits (by Eat Beautiful) and a hot slice of uncured Canadian bacon for a mock eggs Benedict. You can also serve it with cooked cassava pasta and grass-fed ground beef for a chili-mac!
Last but certainly not least, the hollandaise makes the perfect dairy-free, corn-free AIP casserole sauce to make your bakes creamy, rich, thick, and bubbly!
The secret to the cheese-free cheesy flavor is non-fortified nutritional yeast. It’s a dairy-free substitute that has a delicious umami flavor and is naturally rich in B-vitamins!
Looking for more brunch-friendly recipes like this AIP Asparagus with Cheesy Hollandaise?
You’ll adore these other Paleo, egg-free, dairy-free recipes from the blog archives:
Scalloped Sweet Potato & Ham Casserole
Paleo AIP Blood Orange Fruit Punch
AIP Grilled Peaches with Ice Cream
AIP Avocado Cucumber Gazpacho Soup
AIP Cinnamon Thyme Apple Crisp
Let me know if you tried this recipe! I’d love to hear. Leave me a comment below!
AIP Asparagus with Cheesy Hollandaise (Paleo, Egg-Free, Dairy-Free)
Ingredients
- 2 bunches asparagus (approx 2 lbs) tough ends snapped off & discarded
Cheesy Hollandaise
- 2 cups chopped zucchini
- ¼ cup plain gelatin
- 2 Tbsp olive oil
- ¼ cup nutritional yeast
- 2 Tbsp freshly squeezed lemon juice
- 2 tsp sea salt
- ½ tsp ground turmeric (optional)
- Chopped herbs for garnish, optional
Instructions
- Prepare the asparagus, then steam or roast it until it is cooked through to your desired tenderness. Add to a nice serving dish, then cover to keep warm. Set aside.
- Make the Cheesy Hollandaise: Microwave or steam the zucchini for about 6 minutes or until slightly soft.
- Add hot zucchini, gelatin, olive oil, nutritional yeast, lemon juice, sea salt, and turmeric to a high-speed blender.
- Blend on medium speed for 1 minute or until very smooth (but not foamy) and gelatin is fully dissolved.
- Pour the Cheesy Hollandaise over the asparagus. Serve alongside your favorite AIP protein and enjoy!
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