📝 About This Recipe
This luxurious, tofu-based Hollandaise reimagines the classic French mother sauce without a single drop of dairy or egg. By blending silken tofu with nutritional yeast and a hint of turmeric, we achieve a velvety texture and a vibrant golden hue that rivals the traditional version. It is bright, buttery, and perfectly balanced with fresh lemon juice, making it the crowning jewel for any plant-based Eggs Benedict or roasted vegetable platter.
🥗 Ingredients
The Creamy Base
- 12 ounces Silken Tofu (drained, use shelf-stable or refrigerated silken variety only)
- 1/4 cup Unsweetened Cashew Milk (or any neutral plant milk for thinning)
Flavor & Color
- 2 tablespoons Fresh Lemon Juice (roughly half a large lemon)
- 2 tablespoons Nutritional Yeast (for savory, cheesy depth)
- 1 teaspoon Dijon Mustard (adds tang and acts as an emulsifier)
- 1/4 teaspoon Turmeric Powder (primarily for that signature golden color)
- 1/4 teaspoon Kala Namak (Black Salt) (essential for the 'eggy' sulfurous aroma)
- 1/4 teaspoon Sea Salt (adjust to taste)
- 1 pinch Cayenne Pepper (for a subtle back-of-the-throat warmth)
The 'Buttery' Finish
- 3 tablespoons Vegan Butter (melted; use a high-quality brand for best flavor)
- 1 tablespoon Extra Virgin Olive Oil (adds a silky mouthfeel)
For Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1 pinch Smoked Paprika (for a classic visual finish)
👨🍳 Instructions
-
1
Gently open the silken tofu package and drain any excess water. Pat the tofu lightly with a paper towel to remove surface moisture.
-
2
Place the drained silken tofu into a high-speed blender or food processor. If using a blender, ensure you have a tamper ready to help move the ingredients.
-
3
Add the fresh lemon juice, nutritional yeast, Dijon mustard, turmeric, sea salt, and the pinch of cayenne pepper to the blender.
-
4
Add the Kala Namak (black salt). This is the 'secret ingredient'—the sulfur content mimics the flavor of egg yolks perfectly.
-
5
Blend on high speed for 45-60 seconds until the mixture is completely smooth and no grainy tofu bits remain. It should look like a thick pale cream.
-
6
While the blender is running on a low setting, slowly stream in the melted vegan butter and the olive oil. This creates a stable emulsion and adds the necessary richness.
-
7
Check the consistency. If the sauce is too thick to pour, add the cashew milk one tablespoon at a time until it reaches a velvety, ribbon-like consistency.
-
8
Taste the sauce. Adjust the acidity with more lemon or the 'egginess' with a tiny pinch more Kala Namak if desired.
-
9
Transfer the mixture to a small saucepan over very low heat. Whisk constantly for 2-3 minutes just to warm it through. Do not let it boil, as this can cause the tofu to seize or the sauce to thin too much.
-
10
Once warm to the touch, remove from heat immediately. Pour generously over your prepared dish and finish with a sprinkle of fresh chives and smoked paprika.
💡 Chef's Tips
Use silken tofu rather than firm tofu; firm tofu will result in a grainy texture that won't mimic the classic sauce. Be careful with the turmeric; a little goes a long way, and too much will make the sauce look neon rather than golden. If the sauce thickens too much as it sits, whisk in a teaspoon of warm water or plant milk to loosen it back up. Always add the Kala Namak at the very end of blending to preserve its unique aroma, which can dissipate with excessive heat. For a soy-free version, you can substitute the tofu with 1 cup of soaked raw cashews, though you will need more liquid to blend.
🍽️ Serving Suggestions
Drizzle over toasted English muffins topped with sautéed spinach and avocado for a world-class Vegan Florentine. Serve as a dip for steamed asparagus spears or roasted artichokes. Use as a decadent topping for a savory chickpea flour omelet. Pair with a crisp glass of dry vegan Prosecco or a fresh Mimosa for the ultimate brunch experience. Pour over roasted fingerling potatoes for a rich, buttery side dish.