Vegan Hollandaise Sauce

12 Minuten
2 Minuten

5.0 (6)

Vegan Hollandaise Sauce
Melanie Seyfarth
Melanie Seyfarth

Inhalt

    Asparagus season is finally here, and are you looking for the perfect vegan Hollandaise sauce? I'll show you how to whip up a creamy sauce in just a few minutes that tastes just as delicious as the original - only completely free from eggs and other animal products. The best part: Our Hollandaise sauce really works for everyone, so you don't have to worry about it curdling. Sounds good? Then let's get started!

    Nährwerte pro Portion

    Ergibt 2 Portionen
    Kalorien 270
    Protein 3 g
    Kohlenhydrate 5 g
    Fette 25 g
    Fiber g

    ZUTATEN

    Portionen
    • 40 g vegan butter
    • 10 g wheat flour
    • 10 ml white wine
    • 100 ml asparagus cooking water
    • 50 ml soy cream
    • 0.5 tsp mustard
    • Salt, pepper to taste
    • Pinch turmeric
    • Optional: Pinch of kala namak for the typical egg flavor, fresh lemon

    • Note

    • Missing an ingredient? No problem! In the recipe, you'll find alternatives to the ingredients listed here in a substitution table!

    Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

    Zubereitung

    1

    Melt the vegan butter over low heat (setting 2 of 5), then continue heating it until small bubbles form.

    2

    Then add the flour while whisking vigorously. Let this mixture cook briefly.

    3

    Deglaze the flour-butter mixture with white wine and gradually add the asparagus cooking water while continuing to stir. Bring it to a boil while stirring - you can increase the heat for this.

    4

    As soon as the sauce boils, reduce the heat back to low and wait briefly so the cream doesn't curdle. We now slowly whisk the cream into the sauce.
    If the sauce doesn't combine properly or separates again later, simply whisk in a little mustard and asparagus cooking water vigorously.

    5

    Season the vegan Hollandaise sauce with mustard, pepper, and optional kala namak.

    6

    Let everything simmer gently over low heat without a lid for 3-5 minutes, until the sauce reaches the perfect consistency. Don't forget to stir occasionally.

    7

    Finally, add salt to taste and turmeric for color. I also like to add a splash of fresh lemon juice to the sauce.

    Recipe Note

    Getting hungry? I already have a pot of asparagus on the stove!

    Benefits of vegan hollandaise sauce

    Can vegan hollandaise sauce really be good - or even better than the original? I say: Yes! And I’ll show you why:

    • Does this sound familiar? You’re standing in the kitchen, carefully whisking your egg yolk with the butter, and suddenly - bam - the classic hollandaise sauce has curdled. That won’t happen so easily with vegan hollandaise sauce. Since hollandaise sauce is made without eggs, there’s also no risk of the egg separating or becoming lumpy. This makes preparation so much more relaxing.

    • Another plus: The vegan alternative to hollandaise sauce is also suitable for pregnant women. Since no raw eggs are used, you don’t have to worry about any potential risks. You can simply enjoy your vegan hollandaise sauce - no matter what stage of life you’re in.

    • Even if you simply don’t like the taste of eggs, our egg-free hollandaise sauce recipe is suitable for you - just leave out the kala namak!

    What dishes does vegan hollandaise sauce go with?

    The absolute classic is, of course, asparagus with hollandaise sauce and potatoes or pancakes. During asparagus season, there’s hardly anything better than fresh white or green asparagus with a creamy vegan sauce.

    My tip for asparagus season: Combine white and green asparagus on one plate, with new potatoes and plenty of vegan hollandaise. It not only looks fantastic but also tastes like pure spring.

    But the alternative hollandaise sauce has plenty to offer even outside the rather short asparagus season:

    • It goes wonderfully with grilled broccoli, roasted cauliflower, or tender artichokes. In fact, with almost any vegetable you can imagine.

    • If you want to get more creative: How about vegan Eggs Benedict? Simply top a toasted bun with vegan scrambled eggs, some smoked tofu, and a generous dollop of hollandaise.

    • The sauce is also fantastic with pasta - especially with fresh herbs and toasted pine nuts.

    My secret tips for the best vegan hollandaise sauce

    After many attempts in my kitchen, I’ve gathered a few tricks that make the difference between a good vegan hollandaise sauce and the best vegan hollandaise sauce.

    • The right vegan butter makes all the difference: Use real vegan butter, not margarine.

    • Get the consistency just right: Consistency is crucial. If your sauce gets too thick, simply add a little vegetable broth or asparagus cooking water. If it’s too thin, let it simmer over low heat for a few more minutes or stir in some potato starch mixed with water.

    • Seasoning tips for the wow factor: I use a pinch of turmeric for the typical yellow color - but use it sparingly, otherwise it will become bitter. The real secret to the egg flavor is kala namak, also known as black salt. This special salt has a slight sulfur flavor reminiscent of egg yolk. A pinch is all you need.

    • Keep an eye on the temperature: Even though the vegan version is more forgiving than the original, you should keep an eye on the heat. It’s best to work over medium heat and stir constantly. This prevents the roux from burning or the sauce from thickening too much.

    • Storage and reheating: Your hollandaise sauce will keep in the refrigerator for about 2-3 days. To reheat it, simply place it in a saucepan and warm it over low heat. If it has become too thick, stir in a little plant-based milk or asparagus cooking water.

    Our quick vegan hollandaise sauce is ready in about 15 minutes - perfect for everyday life when you need something quick. And if you want to prepare the vegan hollandaise sauce easily and without stress, simply follow my tips. ;)

    Variations and seasonal adaptations

    The great thing about a vegan hollandaise recipe is that you can adapt it entirely to your taste. Here are my favorite variations when making vegan hollandaise sauce yourself:

    • Herb variations: Fresh herbs make your sauce even more aromatic. Chopped dill is perfect with asparagus, chives add a delicate onion note, and tarragon gives the sauce a subtle hint of anise. Simply stir them in at the end of preparation.

    • With or without lemon: Hollandaise sauce often contains a splash of lemon juice for a subtle acidity. However, if you prefer hollandaise sauce without lemon, you can use an additional splash of white wine or a little apple cider vinegar instead.

    • Wine-free version: Not everyone likes alcohol in their food or happens to have white wine at home. To make vegan hollandaise sauce without wine, simply replace the wine with a little more asparagus cooking water and add an extra splash of lemon juice or vinegar. It tastes just as good!

    • Seasonal variations: In spring, I love the combination with fresh wild garlic - simply finely chop a few leaves and stir them in. In summer, basil or parsley are wonderful additions. And in autumn, you can refine the sauce with a little nutmeg.

    Substitution table

    How often do we want to recreate a recipe, only to find that certain ingredients are missing or that we don’t like individual components? That’s why we’ve put together this substitution table for you, so you can adapt the vegan hollandaise sauce recipe to suit your taste! Simply swap individual ingredients as you like!

    • Vegan butter → Vegan margarine

    • Wheat flour → other types of flour, alternatively 1 tbsp starch (simply mix it with a little water and add it; do not make a roux)

    • White wine → lemon juice

    • Soy cream → cashew cream, other plant-based cream alternatives

    • Asparagus cooking water → vegetable broth

    Our Hollandaise sauce is vegan, but you can of course also use animal-based ingredients. 

    Inhalt

      ZUTATEN

      Portionen
      • 40 g vegan butter
      • 10 g wheat flour
      • 10 ml white wine
      • 100 ml asparagus cooking water
      • 50 ml soy cream
      • 0.5 tsp mustard
      • Salt, pepper to taste
      • Pinch turmeric
      • Optional: Pinch of kala namak for the typical egg flavor, fresh lemon

      • Note

      • Missing an ingredient? No problem! In the recipe, you'll find alternatives to the ingredients listed here in a substitution table!

      Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

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      Frequently asked questions

      Yes, a well-made vegan hollandaise tastes very close to the original! With the right ingredients such as high-quality vegan butter, kala namak for the egg flavor and a pinch of turmeric for the color, you can achieve a creamy consistency and a buttery taste. Many people don't even notice the difference - just try it out!

      Absolutely! Your hollandaise sauce will last in the fridge in a sealed container for about 2-3 days. To reheat, place them in a saucepan over low heat and stir with a whisk until smooth. If it has become too thick, simply stir in some plant-based milk or asparagus cooking water.

      No panic! If your sauce is too thin, let it simmer a little over low heat or stir in a teaspoon of potato starch mixed in cold water. If it is too thick, add the asparagus cooking water or plant-based milk a spoonful at a time and stir well until the desired consistency is reached.

      Yes, you can make your own vegan hollandaise sauce and it tastes just as good as the original. We simply replace the animal foods with vegan alternatives and so everyone can enjoy the (vegan) sauce with asparagus - regardless of whether they are vegan or not.

      Yes, both are possible without any problems! For a wine-free version, replace the white wine with more asparagus cooking water and an extra squeeze of lemon juice. For a gluten-free version, simply use gluten-free starch for the roux instead of wheat flour. The recipe for vegan hollandaise sauce is extremely flexible and adaptable.