Name: Plant-Based Hollandaise Sauce
Prep time: 5 min
Cook time: 12 min
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

By Chef Del Sroufe

(1)

Hollandaise is a decadent sauce traditionally made with eggs and butter. This vegan version is delicious, especially when served over steamed vegetables.

Prep: 5 mins Cook: 12 mins Yield: 1 ¾ cups

Gluten Free Low Sugar Nut Free

Reprinted from Better that Vegan (BenBella Books, 2013).

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

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

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.