Plant-based hollandaise sauce
An easy plant-based hollandaise sauce suitable for vegans and anyone eating egg and dairy-free
Ingredients
- 100 grams silken tofu
- 100 mls almond or oat milk
- 1 teaspoon dijon mustard
- 1/2 teaspoon ground turmeric
- pinch black salt
- pepper to taste
- 2 tablespoons lemon juice
- 2 tablespoons cold-pressed flaxseed oil
Instructions
- Place the tofu, dairy-free milk, mustard, turmeric, salt and pepper into the bowl of a food pressor. Blend on a slow speed or pulse until everything is well combined and the sauce is thick.
- With the motor running, carefully pour in the oil and the sauce will become glossy and rich.
- To warm the sauce through, pour into a small pan over a low heat and warm but do not let it simmer or boil. Alternatively, pour into a bowl and place over a pan of simmering water for a few minutes.
- Serve warm over steamed asparagus or roasted vegetables. Also tastes delicious cold.