Veggs Benedict – Step one – Hollandaise

Vegan Hollandaise a la MeShell



Prep time:
Cook time:
Total time:
Yield: Approximately 1 cup of hollandaise sauce or enough sauce for 4 Vegan Eggs Benedict’s
Ingredients

  • 3-4 Tablespoons Vegan margarine (I used soy-free earth balance)
  • 2 Tablespoons  flour (I used corn flour)
  • very light pinch of turmeric (this is solely for colour, so it’s skippable if you don’t like the taste)
  • pinch of cayenne pepper (it helps with colour, and spices it up a smidge)
  • 1 cup unsweetened soy milk (I used Natur-a unsweetened soy milk)
  • 3 Tablespoons nutritional yeast
  • freshly squeezed juice of 1/2 an organic lemon (bottled lemon juice isn’t going to cut it here)

Directions:

Step one: Get a little wisk, you’ll need it.
Put the margarine in a small pot on the stove. Burner set to medium or medium-low (no burning here)  Wisk in the flour, turmeric, cayenne together with the margarine. It should be smooth at this point.  Add soymilk, and continue wisking. Add nutritional yeast – (you guessed it…) keep wisking.

The lemon juice makes the hollandaise, it’s traditionally a butter egg sauce with some sour notes, so don’t forget how important it is. Half a lemon’s worth of juice should be enough. Taste tests help, it shouldn’t be too strong, but you should be able to say, oh hey there is lemon in this.

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