Calling all brunch lovers and sauce enthusiasts! Have you ever craved the rich, creamy delight of hollandaise sauce but wished for a kinder, plant-based alternative? Your search is over! Today, we’re diving into the world of homemade vegan hollandaise – a quick, easy, and unbelievably delicious recipe that will elevate your brunch game to new heights.
Forget about soaking cashews or blending tofu; this recipe uses simple pantry staples to create a velvety smooth, tangy sauce that’s perfect for drizzling over steamed veggies, tofu scrambles, or crafting the most decadent vegan eggs benedict. Get ready to be amazed by how this simple recipe can transform your culinary creations.
Let’s get whipping!
Gather Your Ingredients: Simple Staples for a Flavorful Sauce
One of the best things about this vegan hollandaise is its simplicity. You likely already have most of the ingredients in your kitchen. Here’s what you’ll need:
- Plant milk: A touch of plant milk (soy, almond, or oat work well) helps create the creamy base for our sauce.
- Cornstarch: Our secret weapon for thickening the sauce without any heaviness.
- Vegan mayonnaise: This provides that classic hollandaise richness and tang. We recommend using a good quality vegan mayo like Hellmann’s.
- Vegan butter: Adds a luxurious, buttery flavor and helps create a silky smooth texture. We love using Flora Plant butter.
- White wine vinegar: Just a touch to brighten up the sauce and add complexity.
- Lemon juice: Essential for that signature hollandaise tanginess.
- Cayenne pepper: A pinch adds a subtle kick (adjust to your preference).
- Kala namak (optional): This “black salt” has a slightly sulfuric taste that adds a surprisingly convincing “eggy” note.
Creating Culinary Magic: Your Step-by-Step Guide to Vegan Hollandaise
Get ready to be amazed by how easy it is to whip up this incredible sauce.
- The Double Boiler Method: Start by creating a double boiler by filling a small saucepan with about an inch of water and bringing it to a simmer over medium heat.
- Whisk Together Your Base: In a heatproof bowl (that will fit over your saucepan), whisk together the plant milk and cornstarch until smooth. Set aside.
- Melt and Combine: Add the vegan butter and mayonnaise to the same heatproof bowl and place it over the simmering water. Whisk constantly until the butter is melted and the mixture is smooth.
- Thicken with Cornstarch: Pour the cornstarch mixture into the bowl with the melted butter and mayonnaise. Continue to whisk constantly until the sauce thickens. This should only take a minute or two. Don’t worry if it looks like it’s separating at first – just keep whisking, and it will come together beautifully.
- Add Flavor Powerhouses: Once thickened, it’s time to add the flavor! Whisk in the white wine vinegar, lemon juice, cayenne pepper, and kala namak (if using).
- Serve Immediately and Enjoy! Remove the bowl from the heat and serve your warm, gloriously decadent vegan hollandaise over your favorite brunch dishes!
Pro Tips for Hollandaise Success
- Storage and Reheating: This sauce stores beautifully in a sealed container in the refrigerator for up to 3 days. To reheat, simply place the desired amount in a heatproof bowl over a pot of simmering water, whisking frequently until warmed through.
- Experiment with Flavor: Feel free to adjust the seasonings to your liking. A dash of Dijon mustard or a sprinkle of fresh herbs like dill or chives can add delightful complexity.
Conclusion: Embrace the Joy of Homemade Vegan Sauces!
Congratulations! You’ve just mastered the art of making vegan hollandaise sauce from scratch. This versatile sauce will impress your taste buds and those of your family and friends.
Want more delicious vegan recipes and craft ideas? Explore the rest of the “Robert Kline Art” website for inspiration. Don’t forget to share your culinary triumphs with us! We’d love to hear about your vegan hollandaise adventures in the comments below.
Happy cooking!
vegan hollandaise
Freshly made vegan hollandaise sauce in a bowl, ready to be served.
vegan hollandaise sauce
Vegan eggs benedict topped with homemade vegan hollandaise sauce.