Description
An easy vegan hollandaise sauce ready in just 10 minutes. Using less than 10 simple ingredients, it’s perfect for dairy-free eggs benedict!
Ingredients
Units
Scale
- 1 1/2 tbsp vegan butter
- 2 tbsp white all purpose flour
- 1 cup unsweetened plant milk (I like soy or oat)
- 1/4 tsp kala namak (black salt or use table salt)
- 1 tbsp nutritional yeast
- Pinch of turmeric (up to 1/8 tsp for colour)
- Pinch of black pepper
- 1 1/4 tsp lemon juice
- 1/4 tsp dry mustard powder
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Melt the vegan butter in a small saucepan over low heat until it just starts to sizzle.
- Slowly whisk in the flour and fully combine with the melted butter. Allow the flour to cook for 1-2 minutes.
- Slowly add the plant milk ⅓ cup at a time. Whisk constantly to avoid any clumps in the flour and create a smooth sauce.
- Stir in the remaining ingredients and cook on medium low until the sauce thickens, about 5 minutes. Stir constantly and make sure you scrape down to the bottom and along the sides of the pot so the sauce doesn’t stick.
- Once thickened, remove from the heat and keep warm until serving. Have it over my Vegan Eggs Benedict.
- *Alternatively, make the sauce ahead, cover, and refrigerate. Reheat on the stove or in the microwave before serving and add a bit more milk to thin the sauce again if it has thickened too much in the fridge.
Notes
Approximate Cost: $1.30 CAD. If I were to use ½ cup dairy butter and 3 eggs to make a traditional hollandaise sauce, those two ingredients would cost me approximately $3.15.
- Category: Sauces & Dips
- Method: Stove top
- Cuisine: French