Creamy Vegan Hollandaise Sauce
Ingredients
- 2.8 oz margarine or vegan butter
- 2 tbsp flour (see notes for gluten-free options)
- 200 ml vegetable broth
- 200 ml soy cream or oat cream
- 1 tbsp white wine, vegan
- 2 tsp mustard
- 1 tsp lemon juice
- 2 tbsp nutritional yeast flakes (optional)
- salt and pepper to taste
- 1 pinch of turmeric (optional) for color
- 1 pinch of Kala Namak (optional) for eggy flavor
Preparation
Slowly melt the margarine in a saucepan. Then whisk in the flour and simmer a couple of minutes to make a roux.
Then pour in the vegetable broth and soy cream. Add white wine, mustard, lemon juice and a pinch of turmeric and bring it to a gentle simmer, stirring constantly, until the sauce is nicely thick and creamy. Finally, season with nutritional yeast flakes, salt, and pepper.
Serve the hollandaise sauce over asparagus and boiled potatoes. Drizzle with a squeeze of fresh lemon juice and sprinkle with chopped parsley or dill.
Enjoy!