RECIPE
10 INGREDIENTS3 STEPS10MIN

Vegan Hollandaise Sauce

4.0
3 Ratings
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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
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This vegan hollandaise uses the richness of coconut milk as the base for a delicious dairy-free alternative that is lighter in calories without losing the great flavor of traditional sauce.

10MIN

Total Cooking Time

10

Ingredients
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3/4 cup
Light Coconut Milk
1/2 Tbsp
Dijon Mustard
1
Lemon , juiced, zested
3/4 tsp
Garlic Powder
2 Tbsp
Vegan Margarine , melted
1 Tbsp
Nutritional Yeast
1 pinch
Cayenne Pepper
1 dash
1 Tbsp
Tapioca Flour
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Directions

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Step 1
Blend Light Coconut Milk (3/4 cup) , Dijon Mustard (1/2 Tbsp) , Lemon (1) , Garlic Powder (3/4 tsp) , Ground Turmeric (1/2 tsp) , Vegan Margarine (2 Tbsp) , Nutritional Yeast (1 Tbsp) , Cayenne Pepper (1 pinch) , Salt (1 dash) and Tapioca Flour (1 Tbsp) in a food processor.
Step 2
Warm slightly over the stovetop to allow thickening (3-5 minutes)
Step 3
Serve immediately over steamed asparagus or store in a jar. Enjoy!

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