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Vegan Hollandaise Sauce

What you need: 

1/2 stick vegan margarine (Earth Balance)
3/4 - 1 cup vegan sour cream (Tofutti)
1/3 cup vegan mayo (Vegenaise)
3 teaspoon nutritional yeast
1/4 - 1/2 teaspoon black salt
1/2 teaspoon turmeric
2 tablespoons lemon juice

What you do: 

Mix all the above together in this order until smooth. I just use a wooden spoon and stir it really well, but you may need a hand mixer or blender.
Black salt can be found at Indian grocery stores and on the internet. It gives an AMAZING egg flavor to dishes.
I spread this liberally on toasted English muffins with a slice of vegan American cheese and thin slices of tofu (soaked in soy sauce or tamari) for Eggs Benedict better than the kind I grew up with.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I just made this for some Eggs Benny (recipe from Vegan Brunch...so good).  I didn't have all the ingredients for Isa Chandra Moskowitz' Hollandaise sauce, so I decided to give this one a whirl.  I LOVED IT!  So did the carnivorous husband!  I cut back the Veganaise to 1/4 cup and will probably use 1 tbsp of lemon juice next time.  So darn good!

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This was certainly the easiest vegan hollandaise sauce I've made, but not the best. I thought the Veganaise taste dominated it. It was better after I warmed it up. If I make it again (which would only be if I didn't have ingredients to make a different version), I will try adding more EB and less Veganaise, or maybe cut it out completely.

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This stuff is great.  I'm taking it to my sister's for Easter Brunch.  I'll serve it over roasted asparagus.  My husband are the only vegetarians, much less vegans.  I guarantee everyone will LOVE it.  They always do. ;)b

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