Although not a vegetarian, I love vegetarian food and use vegetables, grains and pulses a lot in my cooking for flavour, nutrition and, mostly, cost. (I did this recipe for a guest post a little while ago but thought I’d share it here as I made this vegan hollandaise sauce just recently and it reminded me how really easy and tasty it was.)
I only buy seasonal produce and use what I have on hand. The asparagus looked beautiful when I did my fruit and vegetable shopping the other day and what goes perfect with asparagus? Hollandaise sauce. I did a bit of a browse online for vegan versions (not that I’m a vegan) and I found this one which uses soy milk and vegan margarine. This suited me perfectly as my sister had a huge cleanout of her pantry and gave me a couple cans of evaporated soy milk. I wondered what I could use them for.
The recipe is super easy and all done in a saucepan. (I was a little heavy handed with the turmeric so it’s a little too ‘yellow’.) It would be perfect served over any vegetables or a poached egg on spinach for breakfast. I think I might use this version all the time as I’m not a big fan of eggs anyway.
Fresh Asparagus with {Vegan} Hollandaise
(based on recipe at Vegan Tasmania)
- ¾ soy milk or other non-dairy milk
- pinch of paprika (or cayenne pepper for a kick)
- 1/2 tsp turmeric
- 2 tbsp corn flour
- 2 tbsp vegan margarine (or olive oil, which I used)
- 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. Add paprika or cayenne.
- With the remaining milk, in the measuring jug or a bowl, whisk in corn flour until combined. (If it all clumps together, don’t worry. It will right itself once mixed). Add in the margarine or olive oil and whisk again.
- Pour the corn flour/milk mixture into the saucepan and over a medium heat, whisk 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.
