Plant-Based Hollandaise Sauce
Hollandaise is a decadent sauce traditionally made with eggs and butter. This vegan version is delicious, especially when served over steamed vegetables.
Prep: 5 mins
Cook: 12 mins
Yield: 1 ¾ cups
Reprinted from Better that Vegan (BenBella Books, 2013).
Ingredients
Ingredients
- 1 12-ounce package extra-firm silken tofu or 1 ½ cups cauliflower purée
- Zest and juice of 1 lemon
- 3 Tbsp nutritional yeast
- 1 ½ tsp sea salt
- ¼ tsp cayenne pepper
- ½ tsp turmeric
Instructions
Instructions
- 1. In a food processor or blender, combine all the ingredients and purée until smooth and creamy. Add a teaspoon of water at a time if needed to make the right consistency for a pourable sauce.
- 2. Heat the sauce in a double boiler (see tip) for 10 to 12 minutes, until heated through.
Cooking Tips
Cooking Tips
- 1. If you don’t have a double boiler, you can put the sauce in a bowl that you then place over a saucepan of gently boiling water. Make sure the bowl only partially fits in the saucepan so the bottom of the bowl does not touch the boiling water.
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