Roasted Veggies with Hollandaise Sauce

Vegan Hollandaise sauce tastes so yummy that you can eat it with everything and with Roasted vegetables it makes your meal a perfect healthy one. Give it a try and give your family a fine dining experience.


  • 1 cup broccoli florets
  • 4 baby potatoes halved with skin
  • Bunch of asparagus without the woody part
  • 1 sliced tomato

For marination:

  • 2 tbsp olive oil
  • ¼ tsp garlic powder
  • ¼ tsp cumin powder
  • Salt and pepper as per taste

For Hollandaise Sauce:

  • ¼ cup cashews ( soaked in hot water for 30 minutes)
  • 1 cup soy milk or water
  • 2 tbsp lemon juice
  • 1 tbsp vegan butter or oil
  • 1 tbsp nutritional yeast
  • 1 tsp ground mustard or 1 tsp dijon mustard
  • ⅛ tsp white pepper
  • ¼ tsp turmeric
  • Pinch of cayenne
  • Pinch of kala namak


  1. Blend all the ingredients for sauce in a blender to make a smooth paste. Then transfer in a pot to thicken on medium heat for 3-4 mins. 
  2. Mix all the marination ingredients and gently toss all the vegetables in it. Let it rest for 15 mins.
  3. Meanwhile, preheat the oven at 220°C. Arrange all the vegetables on the baking tray. (See Pic 1).
  4. Bake tomatoes for 10-15mins and the rest of the vegetables for 20-25mins. Potatoes may take a little longer. The veggies should be properly cooked and golden crispy.
  5. Arrange the vegetables on a plate and spread Hollandaise sauce. Serve hot.

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