This is a creamy and flavorful oil-free, egg-free, and dairy-free bearnaise-like sauce that is perfect for drizzling over asparagus and other vegetables. It can even be used as a dip!
¾cupcashews(pre-soak if not using a high-speed blender)
½cupaquafaba(aquafaba is the liquid drained from a can of chickpeas)
1tspshallot
2Tbspwhite wine vinegar
⅛tspblack salt(also called "kala namak" or "Indian black salt")
1Tbspdried tarragon(or use 2-3 Tbsp fresh tarragon, minced)
Instructions
Place all of the ingredients (except the tarragon) into a high-speed blender.
Blend for about 2 minutes, until smooth and creamy.
Add the tarragon and pulse 2-3 times to combine.
Drizzle over cooked asparagus, green beans, brussels sprouts, & other vegetables. Store any remaining sauce in the refrigerator. The sauce will thicken quite a bit as it cools & is also delicious used as a dip! *See note.
Notes
*The sauce should stay fresh in a sealed container in the refrigerator for about 4-6 days.*To bring the sauce back to a more liquid consistency after it cools, add a bit of warm water (a tablespoon or so) and whisk well.