This creamy hollandaise sauce is super easy and super quick to prepare in just five minutes without eggs or animal butter! It's not only great with asparagus and boiled potatoes, but also perfect with vegetables such as broccoli, cauliflower or carrots. You can also use it as the perfect finishing touch to your juice cleanse use!
Ingredients (4 portions):
30g vegan butter or margarine
20g flour
200ml vegetable stock
200ml oat milk or vegan cream
10ml vegan white wine
2 tsp mustard
1 tsp lemon juice
1 tbsp yeast flakes
Salt and pepper to taste
1 pinch of turmeric optional for the color
1 pinch of kala namak
Preparation:
- First slowly melt the butter in a pan. Then stir in the flour and simmer briefly until a roux forms
- Then add the vegetable stock and oat milk to the roux
- Add the white wine, mustard, lemon juice, turmeric and a pinch of kala namak and bring to the boil again, stirring constantly, until the sauce is nice and creamy
- Finally, season to taste with yeast flakes, salt and pepper
- Serve the hollandaise sauce with asparagus, potatoes, a squeeze of lemon juice and some parsley or dill. Enjoy your meal!
Nutritional values (per portion):
202 Kcal
5.4g carbohydrates
1.8g protein
18.8g fat
Recipe video: