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!
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )
How can something that’s so good for you and something that tastes so good, make you smell so bad?! OH, and here’s a recipe for perfectly prepped asparagus.
Alas, I believe I’ve finally figured out the key to making creamy dressings that fit into a plant-based diet. And the secret is, silken tofu.
Typically, a whiskey sauce calls for beef broth, lots of butter and heavy cream. But, I promise you, choosing plant-based options are just as fabulous and the sauce is absolutely divine.