Easy Vegan Hollandaise Sauce
Ready to level up your vegan brunch game? Say hello to the easiest Vegan Hollandaise Sauce you’ll ever make! 🌱💛 Creamy, tangy, and buttery, this plant-based twist on the classic is perfect for drizzling over roasted veggies, tofu scramble, or vegan eggs 🥞🍳
Here’s the magic:
🧈 Vegan Butter for that rich, buttery base.
🍋 Lemon Juice & Dijon Mustard for a zesty kick.
💛 Turmeric adds that golden glow.
🌟 Optional: A pinch of Kala Namak for a subtle eggy flavour!
Tips: Adjust the consistency with plant milk, and store leftovers for up to 3 days (if they last that long!).
🍴 Ready to drizzle? Find the recipe below! ✨
Vegan Hollandaise Sauce
Ingredients:
– 1/4 tsp turmeric powder
– 1 tbsp cornflour
– 2 tbsp nutritional yeast
– 1/2 cup soy milk
– 1/4 cup vegan butter, melted
– 1 tbsp lemon juice
– 1/2 tsp Dijon mustard
– OPTIONAL: 1/4 tsp kala namak (black salt)
Method:
In a whisking bowl, combine the soy milk, melted butter, nutritional yeast, lemon juice, Dijon mustard, turmeric, and cornflour. Whisk until smooth.
Pour the mixture into a saucepan. Cook over medium-low heat, stirring constantly, until the sauce thickens to a creamy consistency (about 3–5 minutes)
Add salt, pepper, and kala namak (if using).
Drizzle the warm vegan hollandaise over roasted vegetables, tofu scramble, or vegan eggs.
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