Vegan Hollandaise Sauce



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  • 2.8 oz margarine or vegan butter
  • 2 tbsp flour * see notes for gluten-free options
  • 200 ml vegetable broth
  • 200 ml soy cream or oat cream
  • 1 tbsp white wine, vegan
  • 2 tsp mustard
  • 1 tsp lemon juice
  • 2 tbsp nutritional yeast flakes optional
  • salt and pepper to taste
  • 1 pinch of turmeric optional for the color
  • 1 pinch of Kala Namak optional for “eggy flavor”


  1. Slowly melt the margarine in a saucepan. Then whisk in the flour and simmer a couple of minutes to make a roux.
  2. Then pour in the vegetable broth and soy cream. Add white wine, mustard, lemon juice and a pinch of turmeric and bring it to a gentle simmer⅓, stirring constantly, until the sauce is nicely thick and creamy. Finally, season with nutritional yeast flakes, salt, and pepper.
  3. Serve the hollandaise sauce over asparagus and boiled potatoes. Drizzle with a squeeze of fresh lemon juice and sprinkle with chopped parsley or dill.
  4. Enjoy!


Gluten-free: Instead of flour, you can also use 1 tablespoon of cornstarch, potato starch, tapioca starch or arrowroot flour. Also, 1 teaspoon of locust bean gum will do. If using potato starch or cornstarch, add 3-4 tablespoons of the vegetable broth to a cup and dissolve the starch in it. Pour the remaining vegetable broth and soy cream carefully into the melted margarine and bring to a boil. Then stir in the starch mixture and bring to a boil again while stirring until the sauce has thickened.

Instead of using store-bought non-dairy cream, you can make your own cashew cream by mixing ⅓ cup of cashew nuts (or cashew butter) with ⅔ cup of water until creamy.

Nutritional yeast flakes are just optional but they give the sauce a cheesy, mild nutty taste.

The Indian black salt “Kala Namak” gives the sauce the typical “egg flavor”.

Turmeric is just optional for yellow color. Alternatively, you could also add a little bit of carrot juice or pumpkin purée or simply leave it out. 

Find more of Bianca’s recipes on @biancazapatka.



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