Creamy citrus Vegan Hollandaise Sauce with an earthy tahini base and bitter mustard, turmeric, black salt and cayenne pepper.
Get dribbling for some action… And, slaver.
This dish will burst your belief that vegan food can’t be utterly yummy.
Make this:
- When you want to drizzle some hollandaise sauce onto your asparagus, or roasted cauliflower or broccoli
- When you fancy a dollop to go on your homemade tofu/mushroom benedict
- When you have a barbeque going and your seitan steak would have a nice accompaniment
Vegan Hollandaise Sause was inspired when I was experimenting making a mushroom benedict and needed a tasty hollandaise sauce complement.
Hollandaise sauce is made with egg yolk and melted butter but this vegan version uses tahini as its main component. This is probably one of my easiest recipes and looks and taste good – so try it out.
This Sauce is a vegan condiment and gluten-free, and French cuisine.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 100g tahini
- 100ml filtered water
- 25g nutritional yeast
- 1tbs white wine vinegar
- ½ lemon juice and zest
- 1tsb garlic powder
- 1tsb onion powder
- 1/2tsp mustard ground
- ½ tsp turmeric ground
- ½ tsp black salt (kali namak)
- ¼ tsp cayenne pepper
Instructions
- Place all the ingredients into a high-speed blender and whizz till it forms a nice creamy consistency.
- Transfer to a sterilised jar. Store in the refrigerator. Use as needed.
