Vegan Hollandaise Sauce

Chef #208121's Note:

No Eggs. No butter. I have yet to try this if I can find a sub for the Olive oil. From Great Sauces and Dressings from The Carb-Conscious Vegetarian by Robin Robertson

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 3/4 cup soft tofu or 3/4 cup vegan sour cream
• 1/4 cup soymilk
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt, See note
• 1/8 teaspoon turmeric
• 1/8 teaspoon paprika
• 1/8 teaspoon cayenne

Directions:

1. In a food processor or blender, combine the tofu or sour cream, milk, lemon juice, oil, salt (if using), turmeric, paprika and cayenne.
2. Blend until smooth.
3. Note Use Salt if using Tofu.
4. You do not have to use the salt for the sour cream. No I have no clue why.

Reviews

[sunnystate89]

I was looking for a sauce that didn't require raw eggs because I'm pregnant and found this one. It was ok but had little flavor. I ended up adding worchestershire sauce and that made it a bit better.

[Chef Joey Z.]

I made this sauce this morning and it was very tasty. I added a couple of tbsp. of vegan mayo to this and added some soy milk powder as I found it a little runny. However, I loved the hint of lemon that shines through this sauce. Thanks for the great post.