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.