Silky Smooth Vegan Hollandaise
Hollandaise is probably the first thing I ever made as a child. I loved it. My mother made it only few times a year, and I thought it was the best thing ever. Hollandaise is what my mother used to introduce us to artichokes when we first moved to California and what got me to like all kinds of vegetables early on. She served hollandaise with lots of vegetables—asparagus, broccoli, green beans and sometimes cauliflower.
I was on a quest to create a plant-based vegan hollandaise, even if I only make it a few times in a year. What is it that makes hollandaise so good? The traditional version is made with butter which makes it creamy and egg yolk which gives it sheen. But these attributes can certainly be replicated with plant ingredients and has the huge health benefit of leaving behind all that saturated fat and cholesterol. The true essence of hollandaise is the creamy texture and the bright citrus notes from the lemon.
Initially, I tried it with blended tofu, but it just didn’t have the right texture and the creamy texture is part of what makes Hollandaise so good. Moving on . . . I had already come up with a super smooth creamy vegan butter (stay tuned) and a cashew based lemon cream sauce with a hint of saffron. These two recipes gave me what I needed to create a magical silky smooth plant-based version of hollandaise. Oddly, it’s that little pinch of saffron that makes it taste so good even though saffron was never in the original. The saffron adds a mild floral flavor and a lovely golden yellow hue. The addition of roasted garlic gives a mild but robust savory taste balancing the slightly sweet cashew flavor and makes for a silky smooth creamy texture with a sheen. For this hollandaise, simmering the cashews until they are soft as opposed to soaking overnight gives a smoother sauce as well.
If you don’t use it all in one night, you can store it in a glass jar with a tight fitting lid for up to four days in the cold part of your refrigerator. It will become thicker, but you can give it a good stir with a fork. If needed, you can also stir in a teaspoon at a time of lemon juice or water to get it back to the consistency you like.
Saffron may be hard to find Saffron in some areas so I have added a link to a brand of saffron I use that can be purchased on Amazon. I like the Persian saffron as it usually is all red threads, thereby giving a deeper color and flavor.
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