Ingredients
- FOR HOLLANDAZE SAUCE ———————————
- ½ cup cashews, soaked in water for 1 hour, then rinsed and drained
- 1⁄3 cup plus 1 tablespoon non dairy milk
- ¼ cup sauerkraut, drained but not squeezed dry
- 2 tablespoons fresh lemon juice
- 1 tablespoon plus 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon nutritional yeast
- ¼ teaspoon fine sea salt, to taste
- ¼ teaspoon sriracha, to taste
- Pinch of white pepper
- FOR ASPARAGUS ———————————
- 12 ounces asparagus, cut into 4-inch pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
- FOR SANDWICHES ———————————
- 1 large tomato, cut into four ½-inch slices
- 2 English muffins, split and toasted
- Minced fresh chives, for serving
Instructions
- To make the sauce: Combine all the ingredients in a blender and blend until smooth. Taste and adjust the seasonings. Just before serving, heat over medium heat in a small saucepan, stirring often. Add an extra tablespoon of milk if needed for a pourable consistency.
- To make the asparagus : Preheat the oven to 400°F. In a 9 x 13-inch pan, toss the asparagus with olive oil, salt, and pepper. Roast in the oven for 10 minutes, or until tender.
- To assemble the Sandwiches : Place the tomato slices on the muffin halves. Divide the asparagus evenly on top of the tomato slices. Pour a generous ¼ cup sauce over each half, sprinkle with the chives, serve.