Hello, tofu benny!
Rich and creamy, French inspired sauce made vegan! An absolute must when making the perfect vegan Eggs Benedict. Great for pouring on veggies like broccoli and asparagus too.
Category
Brunch
Servings
6-8
Prep Time
5 minutes
Cook Time
10 minutes
Calories
15
Author:
Grow Your Roots
You’ll need vegan butter and unsweetened soy milk (or your favourite unsweetened, non-dairy milk) to complete this recipe. To make half the recipe, see notes below.
Ingredients
Best Ever Hollandaise mix
¼ cup vegan butter
2 ½ - 3 cups of plant milk
Directions
In a medium pot, melt the butter on low heat
Once the butter has melted, pour in 2 ½ cups of the plant milk
Then, with a whisk nearby, pour in your dry mix ingredients into the pot, whisking right away until everything is combined and smooth
Turn up the heat to medium/high
The mixture will lightly boil and slowly begin to thicken, whisk every 20-30 seconds to prevent clumping or burning
Once the mixture has come to a thicker, but pourable consistency, and the flour has been cooked to remove grainy texture, remove from heat and serve immediately
If your hollandaise ends up too thick, add in the extra ½ cup of plant milk and whisk well
Recipe Note
Keeps in fridge up to 5 days
Half batch: Use 27.5 grams of the dry mix, 2 tbsp vegan butter, and 1½ cups of plant milk.
Nutrition
Calories 15, Carbs 3 grams, Cholesterol 0 milligrams, Fiber 0 grams, Sugar 0 grams, Fat 0 grams, Saturated Fat 0 grams, Protein 1 grams, Sodium 180 milligrams, Trans Fat 0 grams
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