Hollandaise is one of the most decadent things ever, but is also one of the most fat filled sauces. (Which let’s be honest is what makes it so damn delicious!!) However, if you are vegan, your dreams of Eggs Benedict or asparagus covered in hollandaise are put on hold. That was until last night when I decided to test out a vegan hollandaise recipe.
I have to say, the color and consistency were spot on. Obviously this is butter and egg free, so the fattiness is missing. But, the flavor is absolutely awesome and completely holds up to a good hollandaise sauce. I couldn’t believe how simple it was to make and honestly didn’t believe it would taste nearly as good as it did.
Full disclosure, I am typically anti-mustard. I have given it a try dozens of times before and frankly I always seem to end up upset that I lost out on a perfectly good bite of a hot pretzel. (Side note, a good hot pretzel can be the key to my heart and solve just about any days woes.)
This recipe calls for a small amount of Dijon mustard, so naturally I was skeptical. But, I have to be transparent, I really did not mind the mustard in this. Even though you can totally taste it! I guess my palates evolution is ever-growing haha.
Ok! Let’s get to the goods and what you will need to make this impressive vegan sauce!
- 1/2 cup of soaked and drained cashews (I soak mine in water for up to 24 hrs in a covered pot)
- the juice of 1 whole lemon
- 1/2 cup of purified water
- 1 teaspoon of Dijon mustard
- 1/3 teaspoon of turmeric (I added a little more because I love the color and the added health benefits)
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 3 teaspoons of almond flour (can use any flour if not making this gluten free friendly)
Blend all of the above ingredients in a high powered blender or a food processor. I used my Vitamix because it is my kitchen husband and does just about anything and everything I could ever ask for! Blend until everything has becomes smooth and creamy. I suggest you take a look at the texture from time to time to make sure it is not too runny. If it does seem runny, add in more almond flour or any flour of your choosing. Then blend again until you have reached the perfect consistency.
This sauce can be used over poached eggs or as a dip for any vegetables you would like! I used it alongside steamed artichokes and oven baked asparagus. It was absolutely delicious! I hope this recipe finds you well and that it brings a little decadency back to my vegan community or those who like a little kitchen exploration.