I only became vegan a year ago and one of my favourite things when I was vegetarian was hollandaise sauce. There are no restaurants near where I live that serve vegan hollandaise and the ones I have tried in the past were not even close to being a regular hollandaise.
A long time ago I worked in restaurants. One of the restaurants would get hollandaise as a powder. I have not seen any commercial vegan hollandaise sauce in stores near me. I went in search of an accidentally vegan hollandaise powder but I couldn’t find any.
In another restaurant I worked at we made the hollandaise from scratch and I remember the process being similar to making mayonnaise except using butter and whisking over heat. My next option was to attempt to make a homemade version. I didn’t know where to start could I use a vegan mayo as a base?
I looked up some recipes they had common ingredients mustard, turmeric, black salt, and lemon I had all of these except lemon. There were different variations using nutritional yeast, tofu, vegan cream cheese but when I saw the one that used cashews I thought perfect. I have living tree foods cream cheese it’s garlic and chive flavour but that is okay.
I got out the ingredients I thought might work. I didn’t have much of the cream cheese or vegan mayo left so I thought I would combine the two. The recipes I saw said to blend hot water with the ingredients. I put too much water in so I went to look for something to thicken it with. I added nutritional yeast it was still to thin. I found Tofutti sour cream in my fridge and it was perfect. I added everything to the magic bullet and blended.
It tastes okay but was to watery and I felt it was missing something. As I was debating on heating it up to thicken it I realized the whole point of hollandaise is to eat butter. I melted vegan butter in the pan and slowly heated the mixture up while stirring.
The consistency was good but the flavour still wasn’t right. I am trying to use up my smoked paprika and dried parsley so I added that salt and pepper. The taste was good but a lemon would have helped.
The taste and texture are good not exactly like a hollandaise but a pretty good substitute. Recipe below let me know if you try it.
Recipe
2 TBSP cashew cream cheese
1 TBSP vegan mayo
2 TBSP vegan sour cream
1/4 cup vegan butter
1 tsp turmeric powder
1 tsp mustard
1/2 cup warm water
I/4 tsp black salt (kala namak)
A few drops hot sauce (optional)
A squeeze of lemon
Spices -whatever you like
Salt and pepper
Blend everything except vegan butter in a blender I used a magic bullet. In a pan over low medium heat melt butter. Add blended mixture while stirring over heat for a few minutes sauce will thicken as it cooks. Once sauce boils take off heat. Let cool to thicken,
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