This lusciously creamy vegan Hollandaise Sauce is buttery and lemony without any eggs. It’s fantastic on vegan “Eggs” Benedict, on “Crab” Cakes Benedict, and on roasted vegetables.
Hollandaise Sauce Recipe tips:
Classic Hollandaise sauce is made by cooking egg yolks, butter and lemon juice until thickened. This vegan Hollandaise Sauce version replaces the egg yolks with soy milk (or any unsweetened plant milk you enjoy) that’s thickened up with some butter and a touch of flour.
If you want a more authentic “eggy” taste, you can use a pinch of Indian black salt, called Kala Namak to your Hollandaise sauce. Also known as Himalayan black salt, Kala Namak is a volcanic black salt harvested in the foothills of the Himalayas. It is composed of sodium chloride along with trace amounts of various sulfuric compounds, which give this salt a distinctive eggy taste. The salt crystals appear brownish-pink to dark violet when whole, but change to pink when ground up. Because the salt has a very pungent aroma, you only need to use a pinch in your recipe.
Vegan Hollandaise Sauce
- 4 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 1 cup soy milk, or your favorite plant milk unsweetened and unflavored
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- pinch Kala Namak optional
- ¼ teaspoon turmeric
- Melt butter in a saucepan oven medium heat.
- Add the flour and whisk until smooth.
- Slowly whisk in the milk until the sauce thickens , about 10 minutes.
- Add the lemon juice, turmeric, salt, Kala Namak (if using).
- Serve warm over roasted vegetables, or vegan Benedict.
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