Vegan Hollandaise Sauce

One of my favorite things about summer is all the fresh fruits and veggies at the farmer’s market. A few weeks back I picked up a great bunch of asparagus and had no idea what to make of it. When I was younger, my mom used to make hollandaise sauce to go with asparagus and I was a huge fan. I decided to look up a few recipes and realized it is basically all butter. So, clearly I felt a recipe challenge coming on.

Hollandaise Sauce Vegan Vegetarian Gluten Free Girl Eats Greens_0032 What makes hollandaise sauce so delicious is the combination of richness (from the butter) and lemon. This vegan hollandaise uses the richness of coconut milk as the base for a delicious dairy-free alternative that is lighter in calories without losing the great flavor of traditional sauce.

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I went pretty standard with the hollandaise – serving it here over a bed of steamed asparagus – but you can use it in many ways. I used it on some vegetable quinoa bowls as well and was pleasantly surprised with the result. And if you’re an egg eater, it’s a healthier alternative to the butter-filled standard sauce for eggs benedict or eggs florentine.

Hollandaise Sauce Vegan Vegetarian Gluten Free Girl Eats Greens_0021 Hollandaise Sauce Vegan Vegetarian Gluten Free Girl Eats Greens_0022

In addition to the coconut milk, I added a lot of lemon (of course) and also some dijon mustard for a bit of tanginess. Nutritional yeast and margarine also help out in the dairy flavor department, and a bit of turmeric gives the sauce a similar color as a butter-based version.

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But of course, don’t just take my word for it. Give this recipe a spin and let me know what you think!

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Vegan Hollandaise Sauce

  • Servings: 4-6
  • Time: 10 minutes
  • Difficulty: easy
  • Print

What You’ll Need:

  • 3/4 cup light coconut milk
  • 2 teaspoons dijon mustard
  • juice and zest from one lemon (about 1 tablespoon of zest)
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 2 tablespoons Earth Balance vegan margarine, melted
  • 1 tablespoon nutritional yeast
  • pinch cayenne pepper
  • dash salt
  • 1 tablespoon tapioca flour, for thickening

What You’ll Do:

  1. Add all the ingredients in a food processor or blender, blend until well incorporated
  2. Warm slightly over the stovetop to allow thickening (3-5 minutes)
  3. Serve over steamed asparagus
  4. Enjoy!

 

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3 responses to “Vegan Hollandaise Sauce

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