Vegan Hollandaise

When I first learned how to make a hollandaise sauce, it was like the heavens had opened up and sunrays illuminated my very existence—insert harp music and singing angels. Yes, it was that dramatic, and that glorious of a moment. Traditional hollandaise is a mindblowing (like seemingly impossible) concoction made with egg yolks and butter. The smoothness of the sauce comes when the two miraculously emulsify and form a creamy texture akin to frosting. Again, yes, it’s that amazing. Anyhoo, now that I don’t eat dairy (caveat except for the occasional hunk of French cheese cause I’m a weakling) clearly, I don’t eat hollandaise. And in all honesty, the thought of slathering my food with something made from egg yolks and butter kinda scares me. I mean right?

Alas, I’ve found a way to make a vegan hollandaise, heavy on the lemon, and sans all the guilt. And it is the perfect addition to a plate of freshly grilled asparagus, or any kind of grilled vegetable for that matter.

Vegan Hollandaise Sauce

PREP TIME: 5 minutes | COOK TIME: 5 minutes

  • 1 cup plant-based milk, I prefer almond but you do you
  • 8 oz silken tofu
  • ½ tsp sea salt
  • 3 TBS nutritional yeast
  • ½ tsp turmeric
  • ¼ cup fresh lemon juice
  • ½ tsp cayenne, or a little more ; )
  • ½ cup plant-based butter

Melt butter, set aside. Place all other ingredients in blender and blend until smooth. Then on low setting, slowly pour melted plant-based butter into the mixture until well blended. That’s it. Youmay want to add a little more or less lemon or cayenne but essentially, you got it.

The best way to grill asparagus, is to blanch it first. Put the asparagus in a large strainer and dump boiling water directly over it. Then refrigerate until it’s time to grill. Place asparagus directly on to hot grill, turning once or twice, cook for 5 minutes. Serve with hollandaise (if you want) or just a little lemon juice, salt and pepper. Enjoy!


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