Saturday, 6 December 2014

Vegan Hollandaise Sauce

I don't remember a lot about what Hollandaise Sauce tasted like but this is pretty delicious! I got this recipe from Classy Vegan but had to make it gluten free. Featured here with tempeh bacon, Vegan "Scrambled Eggs", gluten free toast and steamed baby spinach.

Vegan Hollandaise Sauce


3 Tbls Earth Balance margarine
2 Tbls brown rice flour
Pinch of turmeric
1 cup unsweetened soy milk
Big pinch of cayenne pepper
2 Tbls nutritional yeast
Juice of 1/2 a lemon
1 Tbls Vegenaise
Salt and pepper to taste


Heat a small saucepan over medium low heat.
Add the Earth Balance and heat until it is sizzling and boiling quite a bit.
Whisk in the flour all at once to make a paste and continue to whisk it constantly for about a minute.  Add in a small pinch of turmeric for color and mix well (you want your sauce yellow, but you don’t want it too yellow).
Slowly whisk in soy milk and bring sauce to a boil, whisking frequently.
Boil for 2 to 3 minutes and remove from heat.
Whisk in the cayenne and nutritional yeast.
Add the lemon juice and mix well, add salt and pepper to taste.
Lastly, add the vegenaise for a little bit more creaminess.
Keep the sauce warm by covering it with a lid or you can put it over low heat if you watch it carefully and whisk periodically, as to keep it from burning.

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