Easy Vegan Hollandaise: Creamy Perfection in 5 Mins!
Vegan Hollandaise: whip up this rich, creamy dairy-free sauce in just 5 minutes. Perfect for brunch or roasted vegetables, improve your plant-based meals effortlessly.
Ingredients
- 1 ½ Tbsp vegan butter
- 1 tbsp DIY Gluten-Free Flour Blend (or unbleached all-purpose flour if not gluten-free)
- 1/2 cup unsweetened plain almond milk*
- 1/4 cup water
- 1 tsp lemon juice
- 1 tsp dijon mustard
- 1/8 tsp sea salt (plus more to taste)
- 1/8 tsp garlic powder
- 1 ½ tsp nutritional yeast
Instructions
- Heat vegan butter in a large rimmed skillet over medium heat. Once melted, turn off the heat and whisk in flour until no lumps remain.
- Add the almond milk, water, lemon juice, dijon, salt, garlic powder, and nutritional yeast and whisk to combine. Heat over low-medium heat, whisking frequently, until thickened — about 3-5 minutes (keeping in mind it will continue thickening as it cools).
- Taste and adjust as needed, adding more salt to taste, nutritional yeast for cheesiness and yellow color, lemon juice for brightness, or garlic powder for more savory notes.
- Serve warm on roasted asparagus, Vegan "Eggs" Benedict, or traditional Eggs Benedict (if dairy-free, not vegan).
- Store any leftover hollandaise sauce covered in the refrigerator for 7-10 days. Reheat in a microwave or small saucepan over medium heat until warmed through.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.