Hollandaise sauce has been a bit of a vegan kryptonite for me. I love it. I grew up eating it on asparagus and I’ve been known to eat just that for dinner in the summer when asparagus is at its best. My veg honeymoon (You can read Part 1 HERE. Sadly, Part 2 is yet to be written. Soon!) included a stay at Stanford Inn vegan resort in Mendocino, CA, where I had two amazing vegan meals each day. More than once this included vegan Hollandaise and I decided it was time I find a version I like.
Well, it took two and a half years, but here you go. I’ve been making this version, from Vegetarian Times, for a few weeks now. I’ve made various versions of tofu benedicts and paired it with tofu and capers as part of an entrée. The original recipe calls for 1/2 c. silken tofu, but I triple it, which uses one whole package of it, then use it throughout the week. I’ve got a new addiction and I love that instead of eating butter and egg yolks, it’s tofu and other healthier deliciousness.
• 1 16 oz. package silken tofu
• 6 Tbsp. fresh lemon juice
• 3 Tbsp. nutritional yeast
• 1 1/2 tsp. salt
• 3/8 tsp. cayenne pepper (the sauce gets a little spicier as the week goes on!)
• 3/8 tsp. turmeric
• 6 Tbsp. oil (original recipe calls for corn oil, I’ve used olive and grapeseed)
I make it a little differently than the original recipe called for. Puree the tofu until smooth in the food processor. Add the rest of the ingredients except oil and puree, drizzling in the oil as it’s running.
Transfer to a small saucepan and heat over low/simmer until it’s just warmed through and serve. Enjoy!