Hollandaise Sauce

Hollandaise on tofu scramble

Hollandaise Sauce

Craig Dugas
This is a classic, light Hollandaise sauce… a Sunday Brunch hit! Use reduced-fat cashew powder to add richness.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Condiment
Cuisine American, European, French
Servings 2 servings

Ingredients
  

  • 1 cup unsweetened soy milk (or other plant-milk, though soy milk curdles and thickens best)
  • 2 ½ tbsp cashew powder
  • 2 tbsp nutritional yeast
  • 1 tsp mustard, dry (up to 1 ½ tsp if you like that pungent mustard kick)
  • 2 tbsp lemon juice
  • tsp kala namak
  • ¼ tsp white pepper
  • pinch turmeric
  • pinch cayenne

Instructions
 

  • Whisk everything together in a saucepan over medium-low heat until it simmered and thickened up! It starts out very thin, but give it 5-10 minutes. Adjust kala namak and white pepper to taste.

Video

Keyword brunch, creamy, eggs, eggy
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Simple, Satisfying Plant-Based Hollandaise

Use PB2 cashew powder to reduce the overall fat in this recipe, this is especially relevant to individuals following a McDougall (Starch Solution) or similar lifestyle. A small amount of basic cashew cream (equal parts cashews and water, blended) can be substituted if you desire, and it still doesn’t add that much fat.

Tofu Scramble and Beyond

This Hollandaise sauce is absolutely brilliant on tofu scramble, it really is, especially when topped with sliced scallions. But, it can level up all sorts of veggies: green beans, cauliflower, broccoli, cabbage, the list goes on and on!

Pinterest Light Hollandaise