Easy Vegan Hollandaise Sauce

Name: Easy Vegan Hollandaise Sauce
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: 1 ½ Tbsp vegan butter; 1 Tbsp DIY Gluten-Free Flour Blend ((or unbleached all-purpose flour if not gluten-free)); 1/2 cup unsweetened plain almond milk*; 1/4 cup water; 1 tsp lemon juice; 1 tsp dijon mustard; 1/8 tsp sea salt ((plus more to taste)); 1/8 tsp garlic powder; 1 ½ tsp nutritional yeast

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Prep Time: 2 minutes

Cook Time: 8 minutes

Total: 10 minutes

Servings: 4

Author : Minimalist Baker

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Ingredients

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1 ½ Tbsp vegan butter1 Tbsp DIY Gluten-Free Flour Blend ((or unbleached all-purpose flour if not gluten-free))1/2 cup unsweetened plain almond milk*1/4 cup water1 tsp lemon juice1 tsp dijon mustard1/8 tsp sea salt ((plus more to taste))1/8 tsp garlic powder1 ½ tsp nutritional yeast

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Instructions

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Step 1

Heat vegan butter in a large rimmed skillet over medium heat. Once melted, turn off the heat and whisk in flour until no lumps remain.

Step 2

Add the almond milk, water, lemon juice, dijon, salt, garlic powder, and nutritional yeast and whisk to combine. Heat over low-medium heat, whisking frequently, until thickened — about 3-5 minutes (keeping in mind it will continue thickening as it cools). Taste and adjust as needed, adding more salt to taste, nutritional yeast for cheesiness and yellow color, lemon juice for brightness, or garlic powder for more savory notes.

Step 3

Serve warm on roasted asparagus, Vegan "Eggs" Benedict, or traditional Eggs Benedict (if dairy-free, not vegan).

Step 4

Store any leftover hollandaise sauce covered in the refrigerator for 7-10 days. Reheat in a microwave or small saucepan over medium heat until warmed through.