Vegan Hollandaise Sauce Recipe
This Delicious Rich And Creamy Vegan Hollandaise Sauce Is Quick To Make. A Easy Dairy-Free, Egg-Free And Gluten-Free Alternative To Classic Hollandaise.
Servings: 10 - 2 tablespoons servings
Calories: 99kcal
Equipment
- High Power Blenders like a Vitamix or Ninja Professional blender.
Ingredients
- 1 ½ cup Plant-Based Milk
- ¼ cup Lemon juice - freshly squeezed
- ¼ cup Vegan Butter - we like Earth Balance Soy Free
- ¾ cup Raw Cashews
- ¼ cup Nutritional Yeast
- 1 teaspoon Mustard Powder
- ½ teaspoon White Pepper ground
- ½ teaspoon Turmeric ground
- ¼ teaspoon Salt
- ⅛ teaspoon Cayenne Pepper ground
Instructions
- Combine all ingredients in a blender and blend until smooth. (No need to soak if using high power blender)1 ½ cup Plant-Based Milk, ¼ cup Lemon juice, ¼ cup Vegan Butter, ¾ cup Raw Cashews, ¼ cup Nutritional Yeast, 1 teaspoon Mustard Powder, ½ teaspoon White Pepper, ½ teaspoon Turmeric, ¼ teaspoon Salt, ⅛ teaspoon Cayenne Pepper
- Start blender on 1 and continue increasing to 10. Blend for 5 minutes. The sauce will be hot. Carefully remove lid!
- Enjoy immediately. The sauce will continue to thicken as it sits.
- Or Pour in 18 ounce size jar and save for later, reheat to serve.
Notes
Substitutions
Use Vinegar Instead Of Lemon Juice In Hollandaise Don't have fresh or bottled lemon juice? In a pinch white or apple cider vinegar can be substituted. You can skip the turmeric, it is mainly for that sunny color.Storage & Reheating
Leftover hollandaise sauce can be stored in an airtight container in the refrigerator for up to 4 / 5 days. The sauce can be reheated in the microwave in 15-second intervals; stirring in between, until warmed throughout.Nutrition
Calories: 99kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 145mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
