Appetizers

April 14, 2022

Asparagus with Vegan Wasabi Mayo

Make asparagus with vegan wasabi mayo for a quick and easy vegetable side. A completely plant-based wasabi mayonnaise is the perfect dip for blanched asparagus.

Asparagus with Vegan Wasabi Mayo

My family has been making a version of this recipe for years. It's pretty simple - blanched asparagus and wasabi mayo.

The wasabi adds a kick to the mayonnaise. It add some interest to the asparagus, which tastes fine on it's own, but better with the wasabi mayo.

I adapted this dish slightly for the blog. Mayonnaise, of course, isn't vegan. And most vegan mayo uses oil.

So I created a plant-based mayonnaise. And let me tell you, it's so good that you won't notice it's plant-based at all. In fact, I served this to my family and neither of my parents realized I made the mayo from tofu.

Yep, you can make a creamy, delicious vegan mayonnaise from tofu! Silken tofu has the perfect mayo texture. Add in some flavor with a few spices and you've got a mayo that no one will know is completely vegan and oil-free!

Asparagus

Why I love this Asparagus with Vegan Wasabi Mayo

  • Dietary needs — this asparagus with vegan mayonnaise is plant-based, gluten-free, dairy-free, oil-free, and sugar free
  • Super quick side or app — it takes about 5 minutes to whip up a vegan wasabi mayo and only a few quick minutes to blanch asparagus. This dish is ready in minutes
  • Easy to swap with store-bought vegan mayo — if you want to use a store-bought mayo instead of pureeing tofu, it's a super easy swap. I have instructions below

Asparagus with Vegan Wasabi Mayo

Ingredient Notes & Instructions

  • Asparagus
  • Silken Tofu: silken tofu is the softest type of tofu - it's silky smooth and the exact texture of mayo. In this recipe, the wasabi masks any tofu taste
  • Tahini: tahini adds a bit of fat and helps create a deeper flavor for the mayo. If you don't have tahini you can use almond butter
  • White Wine Vinegar: you could use any white vinegar like apple cider vinegar
  • Maple Syrup: maple syrup adds some sweetness to balance out the wasabi spice. You can also use date syrup or a sugar that dissolves in liquid
  • Mustard: you can also use mustard powder
  • Liquid Aminos or Tamari: liquid aminos add some salty flavor. Another gluten-free option is tamari. Or if you don't need a gluten-free option, use soy sauce.
  • Wasabi Paste: you can find wasabi spice in the Asian section. Be careful with this stuff - it's spicy!
  • Onion Powder
  • Garlic Powder

Asparagus with Vegan Wasabi Mayo Ingredients

How to make Asparagus with Vegan Wasabi Mayo

Step 1. Bring a pot of salted water to a boil. Blanch asparagus for 1-2 minutes, until tender but still firm.

Step 2. Immediately transfer to a bowl of ice water to stop the cooking.

Asparagus with Vegan Wasabi Mayo Steps 1 & 2

Step 3. Add the tofu, tahini, red wine vinegar, maple syrup, mustard, liquid aminos, wasabi paste, onion powder, garlic powder, and salt to a food processor and blend until smooth.

Asparagus with Vegan Wasabi Mayo Step 3

Step 4. Serve the wasabi mayo alongside the asparagus. Enjoy!

Asparagus with Vegan Wasabi Mayo Step 4

How to make this dish using store-bought mayo

If you want to use a store-bought mayo, there's a few ingredients you won't need. Here's your new list:

  • Asparagus
  • Vegan Mayo: use an avocado oil or olive oil based mayo for the healthiest option
  • Maple Syrup
  • Liquid Aminos or Tamari
  • Wasabi Paste

Step 1. Bring a pot of salted water to a boil. Blanch asparagus for 1-2 minutes, until tender but still firm.

Step 2. Immediately transfer to a bowl of ice water to stop the cooking.

Step 3. In a small bowl mix 1/2 cup of vegan mayo, the maple syrup, liquid aminos, and wasabi paste until combined.

Step 4. Serve the wasabi mayo alongside the asparagus. Enjoy!

Recipe Prayer

Thank you God for this dish. We are grateful for simple foods that fuel our bodies. Amen.

Asparagus with Vegan Wasabi Mayo

Related Recipes

Looking for some other plant-based veggie dishes? Try these next:

Tried this recipe?

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Asparagus with Vegan Wasabi Mayo

Make asparagus with vegan wasabi mayo for a quick and easy vegetable side. A completely plant-based wasabi mayonnaise is the perfect dip for blanched asparagus.

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

5

min

total:

15

min

Ingredients

  • 1 Bunch Asparagus
  • 1/2 Package Silken Tofu*
  • 2 Tablespoons Tahini
  • 1 Tablespoon White Wine Vinegar
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Mustard
  • 1 Tablespoon Liquid Aminos or Tamari
  • 1 Teaspoon Wasabi Paste, to taste
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder

Instructions

  1. Bring a pot of salted water to a boil. Blanch asparagus for 1-2 minutes, until tender but still firm.
  2. Immediately transfer to a bowl of ice water to stop the cooking.
  3. Add the tofu, tahini, red wine vinegar, maple syrup, mustard, liquid aminos, wasabi paste, onion powder, garlic powder, and salt to a food processor and blend until smooth.
  4. Serve the wasabi mayo alongside the asparagus. Enjoy!

Recipe Notes

*See post for instructions to make this dish using store-bought vegan mayo.

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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography