This vegan lemon garlic butter asparagus is one of the most simple, yet flavorful side dishes that you can have. Pair with optional tomatoes or mushrooms for a delicious recipe that is a hit for all.
Whether you are serving a crowd for a spring holiday dinner or you are looking for a delicious and healthy side dish for just your family, this vegan lemon garlic butter asparagus will be a winner.
Sometimes, side dishes are the hardest things to make.
You have this great idea for a meal, but then what are you supposed to serve with it. You don’t necessarily want to just serve a salad on the side, but you also don’t want to spend another hour or two over the stove making something like mashed potatoes.
You want quick, simple, but still flavorful and delicious.
This vegan lemon garlic butter asparagus hits all those things.
It only needs a few ingredients and about 15 minutes to make depending on the size of your asparagus.
Easy peasy, lemon squeezy.
Never miss another recipe! Get our recipes straight to your inbox when you sign up for our weekly newsletter today! Our Top 15 posts automatically sent to you! Plus, enjoy behind the scenes, giveaways, and other exclusive content!
Sign up for our newsletter HERE!!
What are the ingredients needed to make vegan lemon garlic butter asparagus.
Well, I’m sure you guessed that you need asparagus, but honestly you don’t need many money ingredients after that.
In fact, you need just 6. This recipe is simple, fast, and delicious!
Full amounts listed in the printable recipe card below.
The ingredients that you need are:
- vegan butter
- Optional: mushrooms, tomatoes
How do you make vegan lemon garlic butter asparagus?
First, start by trimming off the woody ends of the asparagus.
In a small bowl, combine all the remaining ingredients together.
On a large baking sheet, lay the asparagus down.
Carefully pour the sauce ingredients over the top evenly , then roll around a bit to let them all be coated in the sauce.
Cook for 8 minutes for skinny, thin asparagus or up to 13-15 minutes to thicker asparagus. A fork should easily pierce the asparagus.
Add more salt and pepper if desired.
Do I have to use the oven to make vegan lemon garlic butter asparagus?
No! You can also do this in a skillet over medium heat, stirring every 30 seconds or so to cook all the way through.
Can I prep vegan lemon garlic butter asparagus ahead of time?
Sometimes there is a different in appearance in what you would serve someone else and what you are willing to eat yourself. Am I right?
In this case, if you want the freshest looking side dish to serve your guests, this side dish is best served with an hour or so of coming out of the oven.
However, if it’s just for you for meal prepping or just leftovers, then this is perfectly fine for up to 3-4 days in the fridge.
Can this dairy free lemon garlic butter asparagus be Top 8 Allergen Free?
The only ingredient that Is not Top 8 Allergen Free is the butter.
Our preference is to just make sure you are using a soy free, dairy free butter like Earth Balance soy free. It comes in a red tub.
Otherwise, you could also swap for oil.
Can this be an vegan and oil free lemon garlic butter asparagus?
Completely omit the butter and use vegetable stock instead.
What are other vegan side dishes that I should try?
There are endless possibilities, but here are some of our favorite vegan side dishes that we think everyone will like:
- Vegan Garlic Turmeric Rice
- The Best Vegan Mac and Cheese
- Vegan Cornbread
- Easy Vegan Mashed Potatoes (4 Ways)
- Vegan Green Bean Casserole
- Italian Vegan Pasta Salad
- Vegan Potato Salad
- Vegan Green Bean Salad
- The Best Vegan Baked Beans
- Vegan Glazed Carrots
- Vegan Scalloped Potatoes
Pin this vegan lemon garlic butter asparagus for later:
Vegan Lemon Garlic Butter Asparagus
- 1 pint cherry tomatoes, whole
- 8 oz mushrooms, stems removed
- Preheat oven to 400 degrees F
- Start by trimming off the woody ends of the asparagus. Mince garlic.
- In a small bowl, combine all ingredients together except the asparagus (and optional tomatoes/mushrooms).
- On a large baking sheet, lay the asparagus down. *If you are adding tomatoes or mushrooms, also add those to the tray.
- Carefully pour the sauce ingredients over the top evenly , then roll around a bit to let them all be coated in the sauce.
- Cook for 8 minutes for skinny, thin asparagus or up to 13-15 minutes to thicker asparagus. A fork should easily pierce the asparagus.
- Add more salt and pepper if desired. Serve
Share a photo of our recipe you made! Tag us @makeitdairyfree and use #MakeItDairyFree on Social so we can feature you!