Hollandaise is really not the type of thing you expect to be able to make vegan but this recipe makes a really good sauce and a lovely brunch - I also think it's wayyy easier to make than a regular hollandaise. Enjoy <3
Serves 2
Ingredients:
for the hollandaise:
1 heaped tbsp vegan butter
1 heaped tbsp flour
100ml vegan cream
150ml plant milk
1 tsp nutritional yeast
1/2 tsp garlic powder
1 tsp lemon juice
1 tsp mustard
a pinch of turmeric
a pinch of kala namak/black salt
salt and pepper to taste
2 slices of bread (and spread if desired)
3 good handfuls of spinach
2 large mushrooms, sliced thinly
2 shallots, sliced thinly
salt and pepper to taste
parsley to garnish
Method:
1. Melt the butter in a small saucepan before adding the flour and mixing thoroughly. Allow to cook for a couple of minutes, stirring frequently. Then add the cream and plant milk bit by bit, whisking constantly to incorporate everything smoothly.
2. Season your sauce with the nutritional yeast, garlic powder, lemon juice, mustard, salt and pepper, black salt (for the mildly eggy flavour), and turmeric (for colour).
2. As the hollandaise reduces and thickens, sauté the mushrooms and shallots in a little olive oil until soft and browned. Season with salt and pepper and a little garlic powder if desired.
3. Add the spinach to the mushrooms and onions with a tablespoon or two of water and allow to wilt.
4. Toast your bread and top with the sautéd vegetables. Top this with your hollandaise sauce and garnish with parsley.
