Vegan Hollandaise Sauce

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VEGAN HOLLANDAISE

Vegan Hollandaise Sauce is a must-have for your culinary toolbox. Hollandaise is one of the five mother sauces, making this sauce vegan will enhance your recipes whether they’re for a fancy meal or something basic.

Vegan hollandaise is perfect for tofu benedict. You can also put it on:

Asparagus
Broccoli
Crab-less Cakes
Any breakfast Sandwich

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How to Make Vegan Hollandaise Sauce

vegan hollandaise ingredients — Vegan hollandaise ingredients

vegan slurry of hollandaise — Vegan slurry ingredients

vegan hollandaise — Cooking the Sauce

vegan hollandaise pureed — Hollandaise purée

Chefs Tips

Remove the bay leaf after cooking the sauce.
The slurry and nutritional yeast are added after the sauce is pureed.
You can freeze the sauce in small portions and use it as needed. The key to this is after you have defrosted the sauce, you will heat the sauce to a boil, reduce the heat and adjust the thickness with plant milk. You might have to place the sauce back into the blender (or a handheld immersion blender would work as well) to emulsify the sauce.

VEGAN HOLLANDAISE

Vegan Hollandaise Sauce

Course: Breakfast, Sauce

Cuisine: French

Keyword: Hollandaise Sauce, Vegan

Prep Time: 10

Cook Time: 35

Servings: ounces

Calories: 104kcal

Author: Those Vegan Chefs

You'll love this versatile and easy recipe that can be used for so much more than just brunch.

Ingredients

Slurry

½ cup plant milk
1 Tbsp potato starch
1 Tbsp tapioca starch

Vegan Hollandaise

1 cup plant milk
1 cup vegetable broth

1 Tbsp tomato paste
1 tsp Marmite
1 cup cashew pieces

1 Tbsp yellow miso
1 tsp kosher salt
2-3 garlic cloves

1 bay leaf
¼ cup olive oil
½ cup carrot small rounds
½ cup yellow onion diced
½ lemon juiced

Added at the end

2 Tbsp nutritional yeast
1 lemon zested
¼ -½ cup plant milk to adjust the thickness

Instructions

How To Make Slurry

Combine the plant milk, potato starch, and tapioca starch, whisk to combine.

How To Make Amazing Vegan Hollandaise Sauce

Place all of the ingredients in a pot except the slurry, nutritional yeast and lemon zest. Gently cook over low heat until the carrots are tender and the cashews are soft. Remove bay leaf before blending.
Place in a high-speed blender, puree until very smooth.
Place the vegan hollandaise in a pot, over low heat.
Add the slurry and the nutritional yeast to the vegan hollandaise, stir to combine. Heat the hollandaise until you see the first bubble. Turn off the heat.
Add the lemon zest and adjust the thickness with plant milk if needed.

Notes

Nutritional values are estimates.

Nutrition

Calories: 104kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 281mg | Potassium: 135mg | Fiber: 1g | Sugar: 3g | Vitamin A: 771IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg