- 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”
- Slowly melt the margarine in a saucepan. Then whisk in the flour and simmer a couple of minutes to make a roux.
- 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.
- Serve the hollandaise sauce over asparagus and boiled potatoes. Drizzle with a squeeze of fresh lemon juice and sprinkle with chopped parsley or dill.
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.