Hollandaise is a decadent sauce traditionally made with eggs and butter. This vegan version is delicious, especially when served over steamed vegetables.
Reprinted from Better that Vegan (BenBella Books, 2013).
Ingredients
Ingredients
1 12-ounce
package extra-firm silken tofu or 1 ½ cups cauliflower purée
Zest and juice of 1 lemon
3 Tbsp
nutritional yeast
1 ½ tsp
sea salt
¼ tsp
cayenne pepper
½ tsp
turmeric
Instructions
Instructions
1. In a food processor or blender, combine all the ingredients and purée until smooth and creamy. Add a teaspoon of water at a time if needed to make the right consistency for a pourable sauce.
2. Heat the sauce in a double boiler (see tip) for 10 to 12 minutes, until heated through.
Cooking Tips
Cooking Tips
1. If you don’t have a double boiler, you can put the sauce in a bowl that you then place over a saucepan of gently boiling water. Make sure the bowl only partially fits in the saucepan so the bottom of the bowl does not touch the boiling water.
