Silky Smooth Oil-free Vegan Hollandaise
Silky smooth oil-free vegan hollandaise boasts the true essence of why hollandaise is so good– silky texture, robust savory flavor and bright citrus notes.
I was on a quest to create an oil-free vegan hollandaise, even if I only make it a few times in a year. 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 a variety of vegetables—asparagus, broccoli, green beans and sometimes cauliflower.
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-based ingredients and the oil-free vegan version has the huge health benefit of leaving behind all that saturated fat and cholesterol. The true essence of hollandaise is the silky smooth creamy texture and the bright citrus notes from the lemon.
Initially, I tried it with blended tofu, but tofu has a slight chalky taste and 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 oil-free vegan butter (stay tuned, this recipe will be up in September 2018) 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 the oil-free vegan hollandaise taste so good even though saffron was never in the traditional. Saffron adds a mild floral flavor and a lovely golden yellow hue. Saffron comes from the crocus sativa flower. In high quality saffron, the yellow stamen has been removed leaving just the deep red flavorful stigma threads, thereby giving a rich golden color and deep floral flavor. The Persian saffron is usually very high quality. Zaraffe brand saffron gets really golden yellow, almost orange and your vegan hollandaise will reflect that saturated color. The flavor of Zaraffe saffron is floral and mellow imparting just the right saffron note into dishes. Since I have not yet seen this brand available in any stores yet, I have added an affiliate link below.
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. As with the Luscious Oil-free Vegan Butter which is the base of this Hollandaise, simmering the cashews instead of soaking the cashews overnight gives a smoother more buttery taste and texture.
If you don’t use all of the hollandaise 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 to loosen it up. 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.
Tools Used in this Recipe
- small bowl
- small sauce pan
- bake pan
- parchment paper
- cutting board
- hand blender
- paper towel
- flexible spatula
- lemon squeezer