And you thought it only existed in your wildest dreams, right? Consider this a virtual *pinch* You are now lucid enough to learn how to make a 3 minute Hollandaise sauce, with The Vegg – Vegan Egg Yolk, no double boiler or whisking involved.
If you’ve never mastered the art of making Hollandaise because the egg yolks always curdle and turn your sauce in to a hot mess, give this recipe a try! This version features The Vegg vegan egg yolk alternative and is so decadent, you’ll want to eat it straight off the spoon. Also great on asparagus if you need a veggie vehicle for your sauce. Check out thevegg.com for more recipes.
*My recipe is modified from the original recipe on The Vegg’s website. Use my recipe if you do not want to mix your entire package of dry mix with water at once. If you have already mixed your packet of dry mix with 1 liter of water, use the recipe on The Vegg’s website.
Vegan Hollandaise Sauce
Prep Time: 3 minutes
Cook Time: 3 minutes
Keywords: blender side sauce dairy free gluten-free nut-free soy-free vegan vegetarian The Vegg
Ingredients (1 1/2 cups)
- 3 tablespoons The Vegg powder mix
- 1/4 cup melted Earth Balance (If using a microwave, do not over heat or it will separate. Microwave in 20 second increments and watch closely)
- 1 teaspoon dijon mustard
- 1 teaspoon hot sauce
- Juice of 1 lemon
- 1 1/2- 2 cups hot water
Combine first 5 ingredients and in a food processor or VitaMix. Add 1 1/2 cups water to start. You may need to add more water later to reach your desired consistency. Blend on high speed until smooth and creamy. Add more water as needed if you prefer a thinner sauce.
Use immediately, or the mixture will start to gel slightly. Store covered in the refrigerator for up to 1 day.