Vegan Hollandaise Sauce 1


This Hollandaise is closer to the original than the egg and butter variation, it’s also a LOT easier, healthier and yummier! This recipe is fool proof. No matter how bad the mixture is looking in the pan, once whizzed up in the mixer it will become lovely!

¾ soy milk or other non-dairy milk
pinch of cayenne pepper
2 tbsp. corn flour
2 tbsp. vegan margarine
2 tbsp. lemon juice (to taste)
salt and pepper (to taste)

  • Heat ½ cup of the soy milk in a saucepan until hot but not bubbling. Pour into blender or high bowl if using a hand mixer. Add cayenne.
  • In the saucepan add the remaining milk and corn flour and whisk until combined. (If it all clumps together, don’t worry. It will right itself once mixed). Add in the margarine and whisk again.
  • Pour the contents of the saucepan into the bowl or blender and mix thoroughly until the sauce thickens and becomes the texture of hollandaise. Add the lemon juice, salt and pepper, to taste, keep adding until it’s to your liking. Mix well. Enjoy!

Serving Suggestion: Pair with Penne Pasta, broccoli and baby tomatoes for a delicious meal, pour over scrambled tofu or over cooked vegetables as a side dish.

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