Ingredientsย ย
Methodย
- Melt butter over low heat, add nutritional yeast, cornstarch, turmeric, paprika, and white pepper. Mix well until smooth.
- Increase to medium heat, gradually add the milk, stirring constantly. Cook until thickens.
- Add lemon juice, mustard and salt and mix well until smooth and creamy. Remove from heat, taste and adjust seasoning if necessary and serve immediately.
- If you're serving it later, keep it warm. If the sauce thickens a bit, just add a splash of warm or room-temperature water and stir until itโs back to the right consistency.
- This vegan hollandaise sauce is perfect on vegan eggs Benedict (recipe coming soon), steamed or roasted veggies, and baked potatoes. You can even dip pieces of vegan sausage in itโreally, just about anythingโdepending on your taste and imagination.
Notes
It's best to serve the sauce right away since it thickens pretty quickly.
If it gets too thick, gradually add tiny splashes of warm or room-temperature water, stirring well until it reaches the consistency you want.
After a night in the fridge, warm the hollandaise sauce in the microwave for just a few seconds and stir thoroughlyโadd tiny splashes of water if needed.