This delicious creamy vegan hollandaise sauce is super easy to make in only 5 minutes without eggs or dairy butter and it’s by far the best recipe! Serve the sauce over asparagus and boiled potatoes, or over any other vegetables such as broccoli, cauliflower or carrots!
Asparagus is healthy and rich in vitamins!
One of my absolute favorite parts about springtime is the asparagus season and I’m really looking forward to it! I love asparagus because it’s not only delicious but also very healthy, low-fat and has only 13 calories per 100 grams! Asparagus supports the cleansing of multiple organs that turns it into a real diet booster with detox effect! It is also rich in antioxidants, vitamins, and minerals, such as beta-carotene (which gets converted to vitamin A in the body), vitamin B9 (folic acid), and vitamins K, C, and E.
Since all these vitamins have a very positive effect on the health, asparagus has been valued as a bitter medicinal plant for a long time and was prescribed by doctors until the 19th century. I know, we are not at school or university right now, but I thought a little bit of asparagus-information might be interesting for you! … But now let’s talk about this delicious vegan sauce hollandaise recipe!
Vegan asparagus recipes
What I also love about asparagus is that it’s a very versatile vegetable and it is easy to transform into a delicious meal! One of my favorite asparagus recipes is definitely my vegan pasta primavera. I also like to put it into a quick gnocchi-vegetable stir-fry, risotto, vegan potato bake, and many other dishes that are usually prepared with vegetables. You can combine it with pretty much anything that is salty and savory!
Nevertheless, nothing beats the classic German dish for me: asparagus with vegan hollandaise sauce and boiled salty potatoes! Usually, I serve jacket potatoes because it’s healthier to boil and then enjoy potatoes with their skin on! Furthermore, it is much easier and faster to prepare the potatoes this way, because you don’t need to peel them.
Actually, I have already shared this vegan sauce hollandaise recipe here on the blog a long time ago. But probably too much time has been passed as it seems that nobody can find this amazing recipe anymore. So, I have updated my old blog post, added new photos, and published it again! I hope you’ll try and love my recipe!
Easy Vegan Sauce Recipe
My simple vegan hollandaise recipe is, of course, plant-based, so it contains no eggs, no dairy butter but it is very delicious! I made my sauce a bit spicier by adding nutritional yeast flakes which give the hollandaise a slightly cheesy, mild nutty taste. Also, I added a bit of the Indian black salt “Kala Namak”, which gives the sauce the typical egg flavor. You can find these ingredients probably in grocery stores, organic food stores, or online. Otherwise, you can simply omit them as written in the recipe notes below.
How to make Vegan Hollandaise Sauce
First, melt the margarine (or vegan butter) slowly in a saucepan. Next, stir in the flour and let it simmer briefly to make a roux. Then pour the vegetable broth and the soy cream (or oat cream) into the roux. Now stir in the white wine, mustard, lemon juice, and a pinch of turmeric (optional for the yellow color). Bring to a gentle simmer and cook, stirring, until the sauce is thick and creamy. Finally season with nutritional yeast flakes, salt, and pepper to taste. Et voila – The vegan hollandaise sauce is ready!
Serve your vegan hollandaise sauce with asparagus, boiled potatoes, a squeeze of lemon juice, and chopped parsley or dill. Enjoy!
Can I make this sauce gluten-free without flour?
This vegan hollandaise sauce can also be made gluten-free! Instead of flour, you can also substitute 1 tablespoon of cornstarch, potato starch, arrowroot flour, or tapioca starch. Also, 1 teaspoon of locust bean gum would work as a thickener. Anyway, if using cornstarch or potato starch, be sure to dissolve it in a bit of liquid to avoid lumps. So please read the recipe notes in the recipe box below for detailed instruction.
This recipe for vegan hollandaise sauce is:
- Dairy-free (lactose-free)
- Can be made gluten-free
- Easy to make
- Super simple
- Perfect for potatoes and vegetables!
Here are some more vegan recipes that you can also make with asparagus:
- Zucchini and corn risotto
- Gnocchi and vegetable stir-fry
- Pasta primavera
- Vegan mac and cheese
- Broccoli pasta bake
- Vegan mushroom and leek quiche
- Creamy mushroom risotto
- Polenta with mushrooms and spinach
- Stuffed baked potatoes
- Vegan omelet
If you try this vegan hollandaise sauce recipe, feel free to leave a comment and rating! And if you take a photo of your delicious vegetable or asparagus dish alla sauce hollandaise and share it on Instagram, please tag me with @biancazapatka and use the hashtag #biancazapatka because I love to see your creations! Have fun cooking!
Vegan Hollandaise SauceAuthor:
- 2.8 oz margarine or vegan butter
- 2 tbsp flour * see notes for gluten-free options
- 200 ml vegetable broth
- 200 ml soy cream or oat cream
- 1 tbsp white wine vegan
- 2 tsp mustard
- 1 tsp lemon juice
- 2 tbsp nutritional yeast flakes optional
- salt and pepper to taste
- 1 pinch of turmeric optional for the color
- 1 pinch of Kala Namak optional for "eggy flavor"
- * See step-by-step photos above!
- Slowly melt the margarine in a saucepan. Then whisk in the flour and simmer a couple of minutes to make a roux.
- Then pour in the vegetable broth and soy cream. Add white wine, mustard, lemon juice and a pinch of turmeric and bring it to a gentle simmer⅓, stirring constantly, until the sauce is nicely thick and creamy. Finally, season with nutritional yeast flakes, salt, and pepper.
- Serve the hollandaise sauce over asparagus and boiled potatoes. Drizzle with a squeeze of fresh lemon juice and sprinkle with chopped parsley or dill.
- Gluten-free: Instead of flour, you can also use 1 tablespoon of cornstarch, potato starch, tapioca starch or arrowroot flour. Also, 1 teaspoon of locust bean gum will do. If using potato starch or cornstarch, add 3-4 tablespoons of the vegetable broth to a cup and dissolve the starch in it. Pour the remaining vegetable broth and soy cream carefully into the melted margarine and bring to a boil. Then stir in the starch mixture and bring to a boil again while stirring until the sauce has thickened.
- Instead of using store-bought non-dairy cream, you can make your own cashew cream by mixing ⅓ cup of cashew nuts (or cashew butter) with ⅔ cup of water until creamy.
- Nutritional yeast flakes are just optional but they give the sauce a cheesy, mild nutty taste. Plus, they are also rich in B vitamins!
- The Indian black salt "Kala Namak" gives the sauce the typical "egg flavor".
- Turmeric is just optional for yellow color. Alternatively, you could also add a little bit of carrot juice or pumpkin purée or simply leave it out.
- Please read my blog post for further information about this recipe!
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