2 ingredient High Protein Vegan Bagels with Gluten Free recipe

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I know you are all going to ask for a recipe.  I don’t actually measure ingredients or follow recipes but I will try to give you a recipe at the end of the post.  I started by making a 2 ingredient bagel. This is usually made with self rising flour and yogurt. I don’t have self rising flour so I added a 1/2 each teaspoon of baking powder and baking soda. I also added 2 tbsp of nutritional yeast and a pinch of salt for flavour.  The only vegan yogurt I have tried that I like is the lime flavour high protein silk. I like the texture and the taste of this one. I was a bit worried that the lime flavour wouldn’t taste good in this bagel but I like the way it turned out. You can use any yogurt you want but try and use a thicker one. I used a third of a cup just add some and mix with a spoon until all the flour is incorporated.  I shaped it by hand let it rest for 5 minutes. I preheated the airfryer oven and air fried for 20 minutes.  This was perfect: chewy on the out...
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Vegan hollandaise substitute

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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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