Silky Smooth Vegan Hollandaise


Silky Smooth Vegan Hollandaise

Written by  in category 
May 3, 2018
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.

Silky Smooth Vegan Hollandaise
Category: Condiment

  • 1/4 tsp saffron (a pinch)
  • 1/2 cup of very hot water, divided
  • 2/3 cup organic raw cashews
  • 1 whole garlic bulb
  • Juice from 1 lemon (about 4 Tbls)
  • 1/4 tsp cayenne
  • 1/4 tsp salt

    Tools I Use: small bowl; strainer; small sauce pan; knife; cutting board; bake pan; parchment paper; hand blender; flexible silcone spatula
  1. Preheat the oven to 375 degrees.
  2. Place the saffron in a small bowl with about 2 Tbls of hot water and set aside. The saffron threads will release a lovely golden color and aromatic floral flavor.
  3. Rinse the cashews a few times in a strainer and drain.
  4. Place the cashews in the sauce pan and cover with 4 cups of water. Bring to boil, then turn the heat down and simmer on low heat with the lid on for about 40–45 minutes. The cashews should be soft and will look smooth on the outside. Pour the cashews through a strainer, discarding the liquid.
  5. Place the cashews in the blender cup.
  6. While the cashews are simmering you can roast the garlic bulb. Cut off the top of the bulb so some of the garlic clove tops are exposed. Wrap the garlic bulb loosely in parchment paper and place on a baking pan or sheet pan. Roast in the oven for 35 minutes or until the clove interiors are soft and slightly golden. We don’t want the garlic to get dark for this recipe, just slightly golden and soft. Usually it’s just the papery part that gets too dark, but if the cloves have dark spots, cut and discard that part. Dark garlic will give an unpleasant bitter taste.
  7. When the garlic bulb has cooled enough to handle, squeeze out the indiviual garlic cloves and place in the blender cup with the cashews.
  8. Start blending the cashews and roasted garlic paste with a pulsing action (turn on for a few seconds, turn off, turn on again). Scrape down the sides with a flexible spatula and add 1 or 2 tablespoons of the very hot water and continue blending. It should be a really thick paste and pretty smooth. It will get smoother and thinner in the next step.
  9. Add the lemon juice, the saffron and its golden liquid, cayenne and the salt. Blend until very smooth. It will start to have a little sheen too. It should be fairly thick (forms peaks that hold). If too thick, add more of the hot water a little at a time and blending in between until the consistency is super smooth.
  10. It’s now ready to serve. A sprinkle of cayenne looks pretty and adds a little more piquante. Sweet paprika is also a nice finishing touch.

Prep Time: 10 minutes - Cook Time: 45 minutes ; Yield: 12
Serving Size: 2 Tbls
Calories per serving: 50.03 kcal
Fat per serving: 3.45 g
Saturated fat per serving: 0.61 g
Carbs per serving: 3.97 g
Protein per serving: 1.71 g
Fiber per serving: 0.42 g
Sugar per serving: 0.56 g
Sodium per serving: 50.55 mg
Nutrition label for Silky Smooth Vegan Hollandaise
https://thenoilkitchen.com/silky-smooth-vegan-hollandaise/

Saffron
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. 

Saffron

Zaraffe Saffron


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