Ingredients
Method
- 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
- For the creamiest vegan hollandaise, ensure all your liquid ingredients are at room temperature before combining them. This helps prevent lumps and promotes a smoother emulsion.
- Don't walk away! Whisk continuously over low-medium heat; I've found that steady, gentle whisking is key to preventing the sauce from sticking or separating.
- If your vegan hollandaise becomes too thick upon cooling, simply whisk in a tablespoon of warm water or almond milk during reheating to restore its silky texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't walk away! Whisk continuously over low-medium heat; I've found that steady, gentle whisking is key to preventing the sauce from sticking or separating.
- If your vegan hollandaise becomes too thick upon cooling, simply whisk in a tablespoon of warm water or almond milk during reheating to restore its silky texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.