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A spear of asparagus dipped in wasabi mayo.

Asparagus with Vegan Wasabi Mayo

Print Recipe
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.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 118
Author Elizabeth

Equipment

Ingredients

  • 1 Pound Bunch Asparagus

Wasabi Mayo

  • 8 Ounces 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
  • ½ Teaspoon Onion Powder
  • ½ Teaspoon Garlic Powder

Instructions

  • Bring a pot of salted water to a boil. Blanch asparagus for 1-2 minutes, until tender but still firm.
  • Immediately transfer to a bowl of ice water to stop the cooking.
  • 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.
  • Serve the wasabi mayo alongside the asparagus. Enjoy!

Notes

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

Nutrition

Calories: 118kcal | Carbohydrates: 12g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 398mg | Fiber: 3g | Sugar: 6g | Vitamin A: 865IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 3mg